Name: Musaman Curry Paste
Yield: Makes 250 g (9 oz/1 cup)
Ingredients: 1 lemongrass stem, white part only, finely sliced; 2.5 cm (1 inch) piece of galangal, finely chopped; 5 cloves; 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; 4–5 coriander (cilantro) roots, finely chopped; 1 teaspoon shrimp paste; 2 dried long red chillies

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

Spice Mix
Pescatarian
Spicy
Gluten-free

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

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