Massamun Curry Paste (Prik Gaeng Massamun)

Ingredients:
  • 5 each dried long red chilies, seeds removed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns, white
  • 2 each cardamom pods, green
  • 1 1-inch piece cinnamon stick, (cassia) broken into a few pieces
  • 3 each cloves
  • 1 teaspoon fennel seeds
  • 1 pinch mace, ground
  • 1 pinch nutmeg, ground
  • 2 tablespoons shallots, chopped
  • 3 tablespoons garlic, chopped
  • ½ teaspoon salt, coarse
  • 5 each Thai bird’s eye chilies, to 10, minced (optional)
  • 2 tablespoons lemongrass, (about 2 stalks) sliced very thin
  • 1 tablespoon galangal, peeled and chopped
  • 2 teaspoons coriander root, or 2 tablespoons cilantro stems, minced
  • ½ teaspoon kaffir lime zest, or 1 teaspoon of finely shredded kaffir lime leaves
  • 1 teaspoon shrimp paste, toasted (see note)
  • ¼ cup vegetable oil
Method:
  1. Soak chilies in 1/2 cup room temperature water for 15-30 minutes; drain and reserve the soaking liquid.
  2. Drain the chilies and reserve.
  3. In a dry small sauté pan over medium-low heat, toast cumin seeds to dark brown; reserve.
  4. Toast the coriander seeds to a light brown; reserve.
  5. Combine peppercorns, cardamom, cinnamon stick, cloves, fennel and toast until just fragrant and beginning to smoke.
  6. Add to the reserved cumin and coriander.
  7. Use a spice grinder and grind the spices together to a fine powder.
  8. Into a blender add: shallots, garlic, salt, and 1/2 cup of reserved chili soaking water.
  9. Puree until smooth, scraping down the sides of the blender occasionally.
  10. Using and Blender and Spice Grinder: Once smooth, add the soaked chilies, spices, Thai chilies (if using) lemongrass, galangal, cilantro root, kaffir lime zest and shrimp paste.
  11. Puree until very smooth.
  12. Using a Mortar and Pestle: Pound all the spices very fine (or use spice grinder).
  13. Remove and reserve.
  14. Add the soaked chilies and salt, pound until semi-smooth.
  15. Add the Thai chilies (if using) lemongrass, galangal, cilantro root, kaffir lime zest; pound until the lemongrass disintegrates.
  16. Add the garlic, shallots, and spices; pound until a smooth paste forms.
  17. Add the shrimp paste and pound until well incorporated and smooth.
  18. Cook the Paste: Heat oil in a sauté pan or wok over medium heat.
  19. Cook the curry paste until it darkens and the oil begins to separate out of paste, about 5 minutes.
  20. Transfer to small airtight container or vacuum-sealed bag and store in the refrigerator for up to two months.
Notes:
  1. To toast the shrimp paste, spread a thin layer onto a small piece of aluminum foil, fold it not a packet and toast for about 30 seconds over a flame or in a hot pan.