*  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
    1       t            Anchovy paste
    6                    Sprigs coriander, finely
    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
         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
         if not available, use an equal amount of a red onion.
   Recipe:  Chuck Ozburn in Pok, New York
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