Thai Curry Spice Paste Recipe

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Thai Curry Spice Paste Ingredients

5 small dried red chilies with
1 their seeds, broken into
1 small pieces or
1 tsp cayenne pepper
1 tsp heaping whole black
1 peppercorns or
1 tsp ground black pepper
1 tbsp heaping whole coriander
1 seeds or
1 tbsp ground coriander
1 tsp heaping whole caraway
1 seeds or
1 tsp ground caraway
1/2 lemon's zest, minced
2 inch piece ginger root,
1 peeled and minced
8 cl garlic, peeled and minced
4 shallots, peeled and
1 minced
1 tsp anchovy paste
6 sprigs coriander, finely
1 chopped
1 tsp salt
3 tbsp vegetable oil

A Recipe for
Thai Curry Spice Paste

Food Tip
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This Thai Curry Spice Paste recipe is one of many in our Asian Category.

Food Tip
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This Recipe for Thai Curry Spice Paste is one of thousands in the Recipes-to-go Asian Cookbook.

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Thai Curry Spice Paste Recipe
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This is a recipe for Thai Curry Spice Paste from the recipe cookbook of Recipes-to-go (Asian)

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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
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Thai Curry Spice Paste

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Thai Curry Spice Paste 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

Serves: 1

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Thai Curry Spice Paste Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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