Curry Spice Paste

Ingredients

5 small dried red chilies with 1 their seeds, broken into 1 small pieces or 1 tsp cayenne pepper 1 tsp heaping whole black 1 peppercorns or 1 tsp ground black pepper 1 tbsp heaping whole coriander 1 seeds or 1 tbsp ground coriander 1 tsp heaping whole caraway 1 seeds or 1 tsp ground caraway 1/2 lemon s zest, minced 2 inch piece ginger root, 1 peeled and minced 8 cl garlic, peeled and minced 4 shallots, peeled and 1 minced 1 tsp anchovy paste 6 sprigs coriander, finely 1 chopped 1 tsp salt 3 tbsp vegetable oil

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Preparation
 
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

 

 
Servings: 1

 

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