Mussaman curry paste

Ingredients

1 teaspoon shrimp paste, you could use a few anchovies

2 teaspoons ground coriander- you can use coriander seeds if you have them- toast first

2 teaspoons ground cumin- you can use cumin seeds if you have them- toast first

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon ground white pepper

1 brown onion, rough chop

3 garlic cloves

1 stem lemon grass, trimmed, white part chopped

3cm piece galangal or ginger, peeled

red chilllis- opt if you like some heat!

Method

Wrap shrimp paste in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.

Put all the ingredients in a food processor and blitz until smooth. Add a little water or oil if needed.

To make the curry, fry off your paste and then put in your meat- I have used beef on the bone, about 1kg, brown and then put into a slow cooker. Add to the slow cooker 2 potatoes, 3cm dice (Keep it pretty big as they break down) and 1/3 of a cup of peanuts, 2 bay leaves, 5 cardamon pods, crushed and a 400ml can of coconut milk/cream.

You can leave out the nuts and potatoes if you wanted or use sweet potato or other nuts such as cashews, there are no rules when you are the cook! Put on low for the day.