Massaman Curry Paste

Ingredients

• Makes about 1 cup
• 1 cup red California chilli (or 12 dried bird chilies)
• 12 cloves garlic, peeled
• 3 lemon grass stalks, tough out leaves removed, finely chopped
• 1 medium shallot, roughly chopped
• 6 inch piece galangal or ginger, peeled and roughly chopped
• 6 whole cardamom pods
• 6 whole cloves
• 3 three inch pieces cinnamon stick
• 12 black peppercorns
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1/2 cup cilantro root
• 1/4 cup salted, dry-roasted peanuts
• 1/2 teapsoon ground nutmeg
• 1/2 teaspoon ground turmeric
• 1 teaspoon fish sauce
• 1 teapsoon salt
• 1/4 cup of vegetable oil

Instructions

1. Soaked the chiles in hot water 15 minutes, drain, de-seeded and chop.
2. Transfer the chiles, garlic, lemongrass,shallot and galangal or ginger to a food processor and blend until ingredients are finely chopped.
3. Combine the cardamom pods, whole cloves, cinnamon stick, black pepper corns and coriander and cumin seeds in a small dry skill and toast over medium heat until fragrant, about 2 minutes. Let cool. Pick out the cardamom pods, crush the pods between your finders to remove the seeds, then keep the seeds and discard the pods. Tip all the spices into a spice mill and grind to a fine powder. Add the powdered spice mix to the other ingredients in the food processor and blend.
4. Add the remaining ingredients and process to a smooth paste.
5. The paste can be made one month ahead, covered and kept in the fridge, or freeze up to 6 months.