Thai Curry Spice Paste

Recipe Ingredients

5 cups	550g / 19oz	Dried red chilies with their seeds - crushed OR (small)
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Ground black pepper
1 tablespoon	15ml	Ground coriander
1 teaspoon	5ml	Ground caraway
1/2		Lemon's zest - minced
2		Inch piece ginger root - peeled and minced
5 tablespoons	75ml	Garlic - peeled and minced
4		Shallots - peeled and minced
1 teaspoon	5ml	Anchovy paste
6 sections		Coriander - finely chopped
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

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 barbecuing 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

Source:
"The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smit

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