Thai Curry Spice Paste

RhumAndJerk

Ingredients

• 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

Instructions

In 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.

Notes

Number of Servings:

Time to Prepare: