Thai Curry Spice Paste
Author: Epicurus.com Kitchens
Recipe type: Spice Mixes and Rubs
- 5 small dried red chilies with their seeds, broken into small pieces or
- 1 teaspoon Cayenne pepper
- 1 teaspoon heaping whole black peppercorns or
- 1 teaspoon ground black pepper
- 1 Tablespoon heaping whole coriander seeds or
- 1 Tablespoon ground coriander
- 1 teaspoon heaping whole caraway seeds or
- 1 teaspoon ground caraway
- 1/2 lemon's zest, minced
- 2 inch piece ginger root, peeled and minced
- 8 cloves garlic, peeled and minced
- 4 shallots, peeled and minced
- 1 teaspoon anchovy paste
- 6 sprigs coriander, finely chopped
- 1 teaspoon salt
- 3 Tablespoon 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.