Curry Spice Paste Recipe
Recipe 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
Recipe 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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Curry Spice Paste Recipe Category
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