Title: Curry Spice Paste
Categories: Herb Thai
Yield: 1 Servings

5	sm	Dried red chilies with
		Their seeds, broken into
		Small pieces OR
1	ts	Cayenne pepper
1	ts	Heaping whole black
		Peppercorns OR
1	ts	Ground black pepper
1	tb	Heaping whole coriander
		Seeds OR
1	tb	Ground coriander
1	ts	Heaping whole caraway
		Seeds OR
1	ts	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
		Minced
1	ts	Anchovy paste
6		Sprigs coriander, finely
		Chopped
1	ts	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 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

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