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Curry Spice Pastethai, thailand 5 small dried red chilies with 1 their seeds, broken into 1 small pieces or 1 teaspoon cayenne pepper 1 teaspoon heaping whole black 1 peppercorns or 1 teaspoon ground black pepper 1 tablespoon heaping whole coriander 1 seeds or 1 tablespoon ground coriander 1 teaspoon heaping whole caraway 1 seeds or 1 teaspoon ground caraway 1/2 lemon's zest, minced 2 inch piece ginger root, 1 peeled and minced 8 centiliter garlic, peeled and minced 4 shallots, peeled and 1 minced 1 teaspoon anchovy paste 6 sprigs coriander, finely 1 chopped 1 teaspoon salt 3 tablespoon 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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