Thai Curry Spice Paste

Course : Curry
Serves: 1
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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 medium lemons zest -- minced
1 piece ginger root -- peeled and minced
5 tablespoons garlic -- peeled and minced
4 small shallots -- peeled and minced
1 teaspoon anchovy paste
6 sprigs coriander -- finely chopped
1 teaspoon salt
3 tablespoons vegetable oil

Preparation / Directions:

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

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