Thai Curry Spice Paste Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 small: Dried red chilies with,
Their seeds, broken into
Small pieces OR,
1 tsp: Cayenne pepper,
1 tsp: Heaping whole black,
Peppercorns OR,
1 tsp: Ground black pepper,
1 tbsp: Heaping whole coriander,
Seeds OR,
1 tbsp: Ground coriander,
1 tsp: Heaping whole caraway,
Seeds OR,
1 tsp: Ground caraway,
1/2: Lemons zest, minced
2 Inch: piece ginger root,
Peeled and minced,
8 centiliter: Garlic, peeled and minced
4: Shallots, peeled and
Minced,
1 tsp: Anchovy paste,
6 Sprigs: coriander, finely
Chopped,
1 tsp: Salt,
3 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp