Recipe - Thai Curry Spice Paste

5 small 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
One half Lemon's zest, minced
2 Inch piece ginger root,
Peeled and minced
8 cl Garlic, peeled and minced
4 Shallots, peeled and
Minced
1 teaspoon Anchovy paste
6 Sprigs coriander, finely
Chopped
1 teaspoon Salt
3 tablespoon Vegetable oil

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 hardtofind 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 stirfry
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 Thaistyle 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