| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Thai |
Spices, Thai |
1 |
Servings |
INGREDIENTS
| 5 |
sm |
Dried red chilies with |
|
|
Their seeds, broken into |
|
|
Small pieces OR |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Heaping whole black |
|
|
Peppercorns OR |
| 1 |
ts |
Ground black pepper |
| 1 |
tb |
Heaping whole coriander |
|
|
Seeds OR |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Heaping whole caraway |
|
|
Seeds OR |
| 1 |
ts |
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 |
ts |
Anchovy paste |
| 6 |
|
Sprigs coriander, finely |
|
|
Chopped |
| 1 |
ts |
Salt |
| 3 |
tb |
Vegetable oil |
|
if |
not available, use an equal amount of a red onion. |
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 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;
Recipe: Chuck Ozburn in Pok, New York
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”