Mussaman curry paste
Anchovy sambal
- 10 RED CHILLIES
- 1 TSP CUMIN SEEDS
- 1 TSP CORIANDER SEEDS
- 1 TSP NUTMEG, grated
- 1 TSP CLOVES
- 2 SHALLOTS, chopped
- 4 CARDAMOM PODS, cut open and use inside seeds
- 2 CLOVES GARLIC, chopped
- 2 STEMS LEMON GRASS, chopped
- 1 TBSP SHRIMP PASTE
- 75 GRAM DRIED ANCHOVIES
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 TBSP SHRIMP PASTE
- 2 RED CHILI PEPPERS
- 1 TBSP BROWN SUGAR
- 1 TBSP TAMARIND PULP
Puree all ingredients in a food processor or use mortar and pestle. Put in a glass jar and store in the fridge.
Stir fry the onion, garlic an peppers three minutes. Puree these with the rest of the ingredients in the food processor. Add some oil if needed to make a smooth paste.
Mussaman curry paste is used in the Thai kitchen to make Mussaman curry. Even though the Thai have always remained independent and as a consequence, there recipes have less influences from abroad than others, still you find traces from China and India. This recipe was imported into Thailand by the Muslim community in India.
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