Thai curry spice paste
1 servings
Ingredients
| Quantity | 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 | ||
| if | not available, use an equal amount of a red onion. | |
| 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 |
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;
Recipe: Chuck Ozburn in Pok, New York