Recipe for Muslim Curry Paste 
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Yield:
1.25 cups
Ingredients:
Amount Ingredient
12 x Dried red chilies such as piquins seeds and stems removed
1 cup Warm water
2 tbl Cumin seeds
1 tsp Coriander seeds
1 tsp Black peppercorns
1 tsp Cloves
1 tsp Ground cinnamon
1 tsp Ground mace
1 tsp Ground nutmeg
1 tsp Ground cardamon
3 x 2" stalks lemongrass including the bulbs
1 x 2" piece fresh galangal (or ginger), peeled
2 tsp Salt
6 x Shallots, peeled finely chopped
Instructions:
Instructions: (Gaeng Mussaman - Thai)

Soak the chilies in the warm water for 20 minutes, then remove and drain.

Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside.

In a food processor or blender, combine the drained chilies and the roasted spices with all the remaining ingredients and puree into a fine paste.

Transfer to a clean airtight jar and refrigerate for up to one month.

pg 116-117

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