Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      small         dried red chiles with their seeds -- crushed or
   1      teaspoon      cayenne pepper
   1      teaspoon      ground black pepper
   1      tablespoon    ground coriander
   1      teaspoon      ground caraway
     1/2                lemon's zest -- minced
   1      2 inch piece  ginger root -- peeled and minced
   5      tablespoons   garlic -- peeled and minced
   4                    shallots -- peeled and minced
   1      teaspoon      anchovy paste
   6      sprigs        coriander -- finely chopped
   1      teaspoon      salt
   3      tablespoons   vegetable oil

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 barbecuing 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