Side Pannel
Thai Curry Spice Paste
Ingredients List
- 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
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 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.
Recipe: Chuck Ozburn in Pok, New York
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.
Recipe: Chuck Ozburn in Pok, New York
Tweet