Massaman Curry Paste (Prig Gang Mussamun)

1. First, we are going to roast the garlic and shallots with in their skin. In Thailand, the garlic and shallots are buried in a charcoal stove, in the hot ashes. But we’ll be doing this in the oven! Preheat the oven to 200˚C/400˚F.
2. Place the garlic and shallots on a baking sheet and roast them until they are charred and all soft, about 30 minutes.
3. Let the garlic and shallots cool and peel them.
4. Cut the chillies into big pieces and lose the seeds.
5. Slice galangal into fairly thin pieces for easier grinding.
6. Slice the lemongrass thinly for the same reason. Use the bottom half, as usual.
7. In a pan, over medium heat, toast the chilies and lemongrass until lightly brown, for about about 2-3 minutes. Remove and set aside.
8. Add the rest of the spices, apart from the garlic and shallots and toast them for about 2 minutes until fragrant. Remember to move them around in the pan for even toasting. Remove from the heat.

Pounding/Chopping

1. I prefer to do everything in a chopper for convenience and have been doing so for years but use a pestle and mortar if you wish.
2. We pound or chop in this order: chillies and salt until they are roughly chopped or pounded.
3. Add the lemongrass and pound/chop until the lemongrass is roughly ground.  
4. Add all the other spices, apart from the garlic and shallots.
5. Pound/chop until fairly fine. If you are using a pestle and mortar, it may take up to 30 minutes!
6. Finally, add the roasted garlic, shallots and shrimp paste and pound/chop until you have a smooth paste.
7. Store in a sterilised jar in the fridge for up to 2 weeks.
8. Can also be frozen for up to 6 months.