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Curry Spice Paste

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Herb/spices Thai

Ingredients:

  • 5 sm Dried red chilies with
  • Their seeds, broken into
  • Small pieces OR
  • 1 ts Cayenne pepper
  • 1 ts Heaping whole black
  • Peppercorns OR
  • 1 ts Ground black pepper
  • 1 tb Heaping whole coriander
  • Seeds OR
  • 1 tb Ground coriander
  • 1 ts Heaping whole caraway
  • Seeds OR
  • 1 ts Ground caraway
  • 1/2 Lemon's zest, minced
  • 2 Inch piece ginger root,
  • Peeled and minced
  • 8 cl Garlic, peeled and minced
  • 4 Shallots, peeled and
  • Minced
  • 1 ts Anchovy paste
  • 6 Sprigs coriander, finely
  • Chopped
  • 1 ts Salt
  • 3 tb Vegetable oil

Directions:

Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces.
 
NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays.
 
Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion.
 
Recipe: Chuck Ozburn in Pok, New York
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip