---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Kruang Gaeng Mussaman (Mussaman Curry Paste)
 Categories: Thai, Curries, Condiments
      Yield: 375 Ml
 
      8 lg Dried red chilies
           -- stems removed
      5    Cloves
      2 ts Cinnamon; OR...
      1    -Cinnamon stick
      6    Cardamom seeds; OR...
      3    -Cardamom pods
    1/2 ts Ground or grated nutmeg
      3    Bay leaves
      1 tb Coriander
           -- ground or in seeds
      1 tb Cumin; ground or in seeds
      1 ts Salt
      2 ts Galangal, dried
           -- soaked and sliced
      2 tb Chopped lemon grass
      2 md Onions; chopped
      4    Garlic cloves; chopped
 
  Dry-roast or roasted chilies, cloves, cinnamon, cardamom, nutmeg, bay
  leaves, coriander and cumin until fragrant, being careful not to burn them.
  Grind spices in a blender or spice grinder to a coarse powder.
  
  Blend spices with remaining ingredients in blender or food processor until
  a smooth paste is formed.  Refrigerate and use curry paste within a week,
  or spread paste in a plastic zipper bag and freeze flat on a baking sheet,
  breaking off pieces of the frozen paste as needed for curry recipes.
  
  Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi
  Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95
 
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