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Thai Curry Spice Paste

RhumAndJerkRhumAndJerk Posts: 1,506
• 5 small dried red chilies, with seeds• 8 Clove garlic, peeled and minced
• 1 tsp whole black peppercorns• 4 shallots, peeled and minced
• 1 Tbs whole coriander seeds• 1 tsp anchovy paste or anchovy filets
• 1 tsp whole caraway seeds• 6 sprigs of fresh coriander (cilantro) with leaves and stems, finely chopped
• The outer yellow peel (zest) of a half lemon, minced• 1 tsp kosher or sea salt
• The outer green peel (zest) of a whole lime, minced• 3 Tbs oil
• 2 inch piece fresh ginger root, peeled and minced

InstructionsIn an electric spice grinder or mortar, grind together the chilies, peppercorns, coriander seeds and caraway.
Empty the powder into a blender or food processor and add the remaining ingredients, using the 2 tablespoons of the oil to assist the blades to run smooth. The paste will necessarily be a little coarse in texture, but grind it as fine as you can.
Using a spatula, transfer the paste to a jar, pour over the last tablespoon of oil and cap tightly. Refrigerate until needed.Under refrigeration, the paste will keep for up to two months according to the recipe. However, I have kept it longer with no ill effects.NotesNumber of Servings: Time to Prepare:
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