THAI CURRY SPICE PASTE Recipe

Name: THAI CURRY SPICE PASTE Recipe
Ingredients: 5 sm Dried red chilies with Their seeds, broken into Small pieces OR 1 teaspoon Cayenne pepper; 1 teaspoon Heaping whole black Peppercorns OR 1 teaspoon Ground black pepper; 1 tablespoon Heaping whole coriander Seeds OR 1 tablespoon Ground coriander; 1 teaspoon Heaping whole caraway Seeds OR 1 teaspoon Ground caraway; ½ Lemon's zest, minced; 2 Inch piece ginger root, Peeled and minced; 8 cl Garlic, peeled and minced; 4 Shallots, peeled and Minced; 1 teaspoon Anchovy paste; 6 Sprigs coriander, finely Chopped; 1 teaspoon Salt; 3 tablespoon Vegetable oil

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Thai curry paste with whole spices and aromatics, perfect for curries, stir-fries, marinades, and sauces—adds authentic Thai flavor to your dishes. Keeps 2 months in fridge. Make 8 oz.

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Ingredients

5 sm Dried red chilies with Their seeds, broken into Small pieces OR 1 teaspoon Cayenne pepper
1 teaspoon Heaping whole black Peppercorns OR 1 teaspoon Ground black pepper
1 tablespoon Heaping whole coriander Seeds OR 1 tablespoon Ground coriander
1 teaspoon Heaping whole caraway Seeds OR 1 teaspoon Ground caraway
½ Lemon's zest, minced
2 Inch piece ginger root, Peeled and minced
8 cl Garlic, peeled and minced
4 Shallots, peeled and Minced
1 teaspoon Anchovy paste
6 Sprigs coriander, finely Chopped
1 teaspoon Salt
3 tablespoon Vegetable oil