Thai Curry Spice Paste

Recipe Cuisine: Spices/etc.
Recipe Category: Spices/etc.
Recipe Serves: 1

Recipes Ingredients:

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

Recipe Instructions:

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