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| Thai Curry Spice Paste Recipe |
Category: Ethnic / Thai
Rating:
N/A
Servings: 1
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Ingredients
5 small dried red chilies with
1 their seeds, broken into
1 small pieces or
1 teaspoon cayenne pepper
1 teaspoon heaping whole black
1 peppercorns or
1 teaspoon ground black pepper
1 tablespoon heaping whole coriander
1 seeds or
1 tablespoon ground coriander
1 teaspoon heaping whole caraway
1 seeds or
1 teaspoon ground caraway
1/2 lemon's zest, minced
2 inch piece ginger root,
1 peeled and minced
8 centiliter garlic, peeled and minced
4 shallots, peeled and
1 minced
1 teaspoon anchovy paste
6 sprigs coriander, finely
1 chopped
1 teaspoon salt
3 tablespoon vegetable oil
Cooking 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; if not available, use an equal amount of a red onion.
Recipe: Chuck Ozburn in Pok, New York
spice,thai
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