Thai Curry Spice Paste
Recipe type: Spice Mixes and Rubs
Serves: 1
  • 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
  1. 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.
  2. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed.
  3. Keeps 2 months in the refrigerator. Makes approximately 8 ounces.
  4. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand.
  5. 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.
  6. 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.
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