Yield: 1 Servings
Measure | Ingredient |
---|---|
5 smalls | Dried red chilies with |
\N \N | Their seeds, broken into |
\N \N | Small pieces OR |
1 teaspoon | Cayenne pepper |
1 teaspoon | Heaping whole black |
\N \N | Peppercorns OR |
1 teaspoon | Ground black pepper |
1 tablespoon | Heaping whole coriander |
\N \N | Seeds OR |
1 tablespoon | Ground coriander |
1 teaspoon | Heaping whole caraway |
\N \N | Seeds OR |
1 teaspoon | Ground caraway |
½ \N | Lemon's zest, minced |
2 \N | Inch piece ginger root, |
\N \N | Peeled and minced |
8 cloves | Garlic, peeled and minced |
4 \N | Shallots, peeled and |
\N \N | Minced |
1 teaspoon | Anchovy paste |
6 \N | Sprigs coriander, finely |
\N \N | Chopped |
1 teaspoon | Salt |
3 tablespoons | Vegetable oil |
\N if | not available, use an equal amount of a red onion. |
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;
Recipe: Chuck Ozburn in Pok, New York