Mussaman curry originates from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian curry, Mussaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. Often prepared with beef, potatoes, carrots, and onions, and peanuts, I also add mushrooms, greens, etc. and switch the beef to tofu.
* 3 shallots, sliced
* 5 cloves garlic, peeled
* 2 red chillies (seeded, or leave seeds in a spicier curry)
* 1 thumb-size piece galangal (Thai ginger, or substitute ginger if unavailable), peeled and sliced
* 2 stalks lemongrass, outer leaves and bulb removed, then sliced thinly (save upper stems to throw into the pot )
* 2 kaffir lime leaves (available at Asian grocers – usually in the freezer)
* 1 Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder, or use a pestle & mortar)
* 1 Tbsp. cumin seeds, ground (grind them the same way as the coriander)
* 1/2 tsp. nutmeg, preferably ground from whole nutmeg
* 1/2 tsp. cinnamon
* 1/4 tsp. ground cloves
* 1 tsp. ground cardamom
* 1-2 Tbsp. sea salt (use fish sauce if your not vegetarian or kosher)
* 1 tsp. shrimp paste (Omit as I did if you are vegetarian or kosher)
1. Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add coconut milk (1 to 2 cans).
2. To use immediately, fry with oil in a hot wok for a minute til aromatic and then add coconut milk and veggies.