Curry spice paste Recipe

Home -> [Asian, Curries, Ethnic, Herbs & Spices, Thai] -> [Curry spice paste Recipe]

Curry spice paste

Artist:	_	Yield:	1
Categories:	Asian, Curries, Ethnic, Herbs & Spices, Thai	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

5	small	Dried red chilies with
		Their seeds, broken into
		Small pieces OR
1	tsp	Cayenne pepper
1	tsp	Heaping whole black
		Peppercorns OR
1	tsp	Ground black pepper
1	tbsp	Heaping whole coriander
		Seeds OR
1	tbsp	Ground coriander
1	tsp	Heaping whole caraway
		Seeds OR
1	tsp	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	tsp	Anchovy paste
6		Sprigs coriander, finely
		Chopped
1	tsp	Salt
3	tbsp	Vegetable oil

Procedures:

1	Grind the whole spices and add any ground ones.
2	Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil.
3	Grind as fine as possible.
4	Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil.
5	Cap tightly and refrigerate until needed.
6	Keeps 2 months in the refrigerator.
7	Makes approximately 8 ounces.
8	Notes: although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of thailand.
9	Use it in thai curries unless otherwise specified.
10	A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real thai accent.
11	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.
12	Use whole spices whenever possible.
13	Anchovy fillets may be substituted for the anchovy paste.
14	Shallots are preferable to onions; if not available, use an equal amount of a red onion