Mussaman Curry Paste


This Thai seasoning paste is used primarily to make the curry dish gaeng mussaman. The combination of spices and fresh seasonings comes from the Indian Muslim cooking influence.


Step 1

Heat a small frying pan over medium heat.

Step 2

Add the coriander, cardamon, and cumin seeds with the cinnamon stick, cloves, and peppercorns; gently agitate until the spices are aromatic (about 1 min)

Step 3

Transfer the roasted spices to a mortar, add the nutmeg; grind to a fine powder and transfer to a small bowl

Step 4

Dry-roast the chillies in the pan until aromatic (about 1 min), then transfer to a mortar and grind finely then add to the other spices

Step 5

Dry-roast the shrimp paste until aromatic (about 45 seconds), remove from the heat

Step 6

In the mortar, grind the lemon grass, coriander root, garlic, eschalots, ginger, and galangal to a paste, Add the shrimp paste, lime rind, and salt; grind until well mixed

Step 7

Add the ground spices; grind to a smooth paste and refrigerate in an airtight storage container for up to 1 week