Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 sm Dried red chilies with
Their seeds, broken into
Small pieces OR
1 t Cayenne pepper
1 t Heaping whole black
Peppercorns OR
1 t Ground black pepper
1 tb Heaping whole coriander
Seeds OR
1 tb Ground coriander
1 t Heaping whole caraway
Seeds OR
1 t Ground caraway
1/2 Lemon's zest, minced
2 Inch piece ginger root,
Peeled and minced
8 cl Garlic, peeled and minced
4 Shallots, peeled and
Minced
1 t Anchovy paste
6 Sprigs coriander, finely
Chopped
1 t Salt
3 tb 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 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.
