Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 small dried red chiles with their seeds -- crushed or 1 teaspoon cayenne pepper

  3. 1 teaspoon ground black pepper

  4. 1 tablespoon ground coriander

  5. 1 teaspoon ground caraway

  6. 1/2 lemon's zest -- minced

  7. 1 2 inch piece ginger root -- peeled and minced

  8. 5 tablespoons garlic -- peeled and minced

  9. 4 shallots -- peeled and minced

  10. 1 teaspoon anchovy paste

  11. 6 sprigs coriander -- finely chopped

  12. 1 teaspoon salt

  13. 3 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  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. 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.

  2. 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 barbecuing 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.

  3. 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.

  4. Recipe: Chuck Ozburn in Pok, New York


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