*  Exported from  MasterCook  *

                          THAI CURRY SPICE PASTE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Spices                           Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       sm           Dried red chilies with
                        Their seeds, broken into
                        Small pieces OR
   1       t            Cayenne pepper
   1       t            Heaping whole black
                        Peppercorns OR
   1       t            Ground black pepper
   1       tb           Heaping whole coriander
                        Seeds OR
   1       tb           Ground coriander
   1       t            Heaping whole caraway
                        Seeds OR
   1       t            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       t            Anchovy paste
   6                    Sprigs coriander, finely
                        Chopped
   1       t            Salt
   3       tb           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.
  
  Recipe:  Chuck Ozburn in Pok, New York
 


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