Name: Musaman Curry Paste
Yield: Makes 250 g (9 oz/1 cup)
Ingredients: 4–5 coriander (cilantro) roots, finely chopped; 1 teaspoon shrimp paste; 2 dried long red chillies; 10 cm (4 inch) piece of cinnamon stick, crushed 10 cardamom seeds ½ teaspoon ground nutmeg; 6 garlic cloves, finely chopped; 4 red Asian shallots, finely chopped; 5 cloves; 2.5 cm (1 inch) piece of galangal, finely chopped; 1 lemongrass stem, white part only, finely sliced

Preparation info

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 dried long red chillies
1 lemongrass stem, white part only, finely sliced
2.5 cm (1

Method

Slit the chillies lengthways with a sharp knife. Discard the seeds and soak the chillies in hot water for 1–2 minutes, or until soft. Drain and roughly chop.
Using a mortar and pestle, pound the chillies, lemongrass, galangal, cloves, cinnamon stick, cardamom seeds and nutmeg into a paste. Add the garlic, shallots and coriander roots. Pound tog

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Musaman Curry Paste

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of