Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 sm Dried red chilies with 1 ts Ground caraway
Their seeds, broken into 1/2 Lemon's zest, minced
Small pieces OR 2 Inch piece ginger root,
1 ts Cayenne pepper Peeled and minced
1 ts Heaping whole black 8 cl Garlic, peeled and minced
Peppercorns OR 4 Shallots, peeled and
1 ts Ground black pepper Minced
1 tb Heaping whole coriander 1 ts Anchovy paste
Seeds OR 6 Sprigs coriander, finely
1 tb Ground coriander Chopped
1 ts Heaping whole caraway 1 ts Salt
Seeds OR 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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