Thai Curry Spice Paste
Yield
1 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | small |
red chili peppers
dried |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
coriander
whole |
|
| 1 | tablespoon |
coriander
ground |
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | x |
lemon zest
|
*
|
| 8 | cloves |
garlic
peeled, minced |
|
| 4 | each |
shallots
peeled, minced |
*
|
| 1 | teaspoon |
anchovy paste
|
*
|
| 6 | each |
coriander
sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | small |
red chili peppers
dried |
*
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
coriander
whole |
|
| 15 | ml |
coriander
ground |
|
| 5 | ml |
caraway seeds
|
|
| 1 | x |
lemon zest
|
*
|
| 8 | cloves |
garlic
peeled, minced |
|
| 4 | each |
shallots
peeled, minced |
*
|
| 5 | ml |
anchovy paste
|
*
|
| 6 | each |
coriander
sprigs |
*
|
Directions
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.
