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Curry Spice Paste
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Curry Spice Paste
Category:
Misc
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
197
Rating:
(
2.5
) by
2
users
Ingredients:
5 small Dried red chilies with
Their seeds, broken into
Small pieces OR
1 tsp Cayenne pepper
1 tsp Heaping whole black
Peppercorns OR
1 tsp Ground black pepper
1 tbsp Heaping whole coriander
Seeds OR
1 tbsp Ground coriander
1 tsp Heaping whole caraway
Seeds OR
1 tsp 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 tsp Anchovy paste
6 Sprigs coriander, finely
Chopped
1 tsp Salt
3 tbsp Vegetable oil
Instructions:
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
Rate this recipe:
1
2
3
4
5
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