Mussamun Curry Paste

Adapted from Real Vegetarian Thai by Nancie McDermott

Spend a weekend afternoon making the paste, then use it to make several quick Thai dinners with whatever veggies you have on hand. Keep 4-6 weeks in fridge.

15 dried red chiles	1 T chopped ginger
1 T whole corriander seeds	1 t minced lime peel
1 t whole cumin seeds	1 t ground cinnamon
10 black peppercorns	1 t ground cloves
3 stalks lemongrass	1 t ground nutmeg
1/4 c chopped green onions	2 T chopped garlic
1 t. ground cardamom	1 t. salt

Stem chiles and discard lots of the seeds. Break into large pieces. Place chiles in small bowl and cover with warm water. Set aside to soften for about 20 minutes.

Dry-fry coriander seeds in small skillet until they darken a shade or two (2-3 minutes), shaking pan often. Pour into saucer. Toast cumin seeds in same way, until they darken (1-2 minutes). Add to saucer. Grind toasted seeds and peppercorns in mortar. Set aside.

Trim away and discard root section of lemongrass below the bulb base. Cut away top portion, leaving ~ 6 inches of stalk. Chop stalk.

Drain chiles and combine all ingredients in mini processor. Grind everything until somewhat smooth paste (takes some time). Add few tablespoons of water if need more liquid. Store in refrigerator up to a month.