Thai Curry Spice Paste

11 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    Grind the whole spices and add any ground ones.
  2. 2
    Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil.
  3. 3
    Grind as fine as possible.
  4. 4
    Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil.
  5. 5
    Cap tightly and refrigerate until needed.
  6. 6
    Keeps 2 months in the refrigerator.
  7. 7
    Makes approximately 8 ounces.

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