Curry spice paste

Yield: 1 Servings

Measure Ingredient
5 smalls Dried red chilies with
Their seeds, broken into
Small pieces OR
1 teaspoon Cayenne pepper
1 teaspoon Heaping whole black
Peppercorns OR
1 teaspoon Ground black pepper
1 tablespoon Heaping whole coriander
Seeds OR
1 tablespoon Ground coriander
1 teaspoon Heaping whole caraway
Seeds OR
1 teaspoon Ground caraway
½ Lemon's zest, minced
2 Inch piece ginger root,
Peeled and minced
8 cloves Garlic, peeled and minced
4 Shallots, peeled and
Minced
1 teaspoon Anchovy paste
6 Sprigs coriander, finely
Chopped
1 teaspoon Salt
3 tablespoons Vegetable oil
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

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