COOK AT HOME
THAI MUSSAMAN PASTE RECIPE
INGREDIENTS
- 6g coriander seeds
- 6g cumin seeds
- 15g coarse sea salt
- 1.5g white peppercorns
- 30g dried red finger chilli peppers
- 120g lemongrass, finely sliced
- 120g shallots, finely chopped
- 30g garlic cloves
- 15g galangal, finely sliced
- 3g kaffir lime zest, grated
- 1g kaffir lime leaves, finely chopped
- 20g Thai shrimp paste
- 6g coriander root
- 1g white cardamom
- 3g cinnamon sticks
- 1g cloves
- 30ml vegetable oil
- 0.7g nutmeg grated
METHOD
- In a dry pan, combine the coriander seeds, cumin seeds, white cardamom, cinnamon, cloves, white peppercorns, dried red finger chilli peppers and coarse sea salt and cook over moderate heat until the chillis brown. Place the spices in a mortar and finely grind or use a food processor and blend until smooth.
- Wrap shrimp paste in a section of banana leaf (or foil) and roast the parcel in a frying pan for one minute on each side. Remove shrimp paste from the parcel and set aside.
- Pour oil in a pan and sauté shallots, garlic cloves, galangal, lemongrass, kaffir lime leaves and Thai shrimp paste until slightly browned. Remove the mixture from the heat.
- When cool, place in a mortar with the ground spices, and add the nutmeg, coriander roots and lime zest and finely grind or use a food processor and blend until smooth
