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  1. Exported from MasterCook

  2. THAI CURRY SPICE PASTE

  3. 1 Preparation Time :

  4. Categories : Spices Thai

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 5 sm Dried red chilies with

  7. Their seeds, broken into Small pieces OR 1 t Cayenne pepper

  8. 1 t Heaping whole black

  9. Peppercorns OR 1 t Ground black pepper

  10. 1 tb Heaping whole coriander

  11. Seeds OR 1 tb Ground coriander

  12. 1 t Heaping whole caraway

  13. Seeds OR 1 t Ground caraway

  14. 1/2 Lemon's zest, minced

  15. 2 Inch piece ginger root,

  16. Peeled and minced

  17. 8 cl Garlic, peeled and minced

  18. 4 Shallots, peeled and Minced 1 t Anchovy paste

  19. 6 Sprigs coriander, finely

  20. Chopped 1 t Salt

  21. 3 tb Vegetable oil

  22. Grind the whole spices and add any ground ones. Into a food processor,

  23. 1 tablespoon

  24. of the oil. Grind as fine as possible. Using a spatula, transfer the paste

  25. to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes

  26. approximately 8 ounces.

  27. NOTES: Although substitutions for hard-to-find ingredients have been made,

  28. this curry paste still carries the true flavor of Thailand. Use it

  29. in Thai curries unless otherwise specified. A little added to stir-fry

  30. dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf

  31. mixture or meat balls, transforms them into something that is rather

  32. exotic, and when combined with peanut butter and coconut milk, it

  33. makes a tangy and aromatic sauce for Thai-style satays.

  34. Use whole spices whenever possible. Anchovy fillets may be

  35. substituted for the anchovy paste. Shallots are preferable to

  36. onions;

  37. if not available, use an equal amount of a red onion.

  38. Recipe: Chuck Ozburn in Pok, New York - - - - - - - - - - - - - - - - - -

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