Ingredients Jump to Instructions ↓

  1. 5 sm Dried red chilies with Their seeds, broken into Small pieces OR 1 ts Cayenne pepper

  2. 1 ts Heaping whole black Peppercorns OR 1 ts Ground black pepper

  3. 1 tb Heaping whole coriander Seeds OR 1 tb Ground coriander

  4. 1 ts Heaping whole caraway Seeds OR 1 ts Ground caraway

  5. 1/2 Lemon's zest, minced

  6. 2 Inch piece ginger root, Peeled and minced

  7. 8 cl Garlic, peeled and minced

  8. 4 Shallots, peeled and Minced

  9. 1 ts Anchovy paste

  10. 6 Sprigs coriander, finely Chopped

  11. 1 ts Salt

  12. 3 tb Vegetable oil

Instructions Jump to Ingredients ↑

  1. + 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.


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