Masmun Curry Paste

Masmun Curry Paste
Photo by www.finecooking.com

Ingredients

  • 10 to 12 cilantro stems (with roots, if possible), minced
  • 1 tsp. sea salt, plus more for soaking the chiles
  • ½ tsp. cumin seeds
  • ½ tsp. caraway seeds
  • 6 stalks lemongrass
  • Zest of 1 kaffir lime or regular lime, minced
  • 1 tsp. ground cinnamon
  • + 13 more ingredients
    • 1 tsp. cardamom pods
    • 1-inch chunk galangal or ginger, peeled
    • 1 Tbs. coriander seeds
    • 6 whole cloves
    • 1 Tbs. white peppercorns
    • 2 dried New Mexico or Anaheim chiles
    • 2 shallots
    • ½ tsp. freshly grated nutmeg
    • ½ tsp. ground mace
    • 2 tsp. fermented shrimp paste or 3 tsp. red miso
    • 3 heads garlic, top third sliced off
    • ¼ cup olive oil
    • 15 dried de arbol or Japanese chiles

Heat the oven to 350°F. Cut four 12-inch square sheets of aluminum foil. Arrange garlic bulbs on one sheet of foil and drizzle with 1 Tbs. of the olive oil. Fold and crimp the foil into a pouch around the garlic. Fold up the shallots, lemongrass and galangal or ginger the same way in their own fo...

View full recipe at Fine Cooking

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