*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, May 09, 2024 5:45 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Curry Spice Paste
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Curry Spice Paste recipe to your favorite Save to favorite   Discuss Curry Spice Paste recipe Write a comment   Print Curry Spice Paste recipe Print this recipe   Email Curry Spice Paste recipe to friend Email this recipe
  Curry Spice Paste
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 163
Ingredients:
5 small Dried red chilies with
Their seeds, broken into
Small pieces OR
1 tsp Cayenne pepper
1 tsp Heaping whole black
Peppercorns OR
1 tsp Ground black pepper
1 tbsp Heaping whole coriander
Seeds OR
1 tbsp Ground coriander
1 tsp Heaping whole caraway
Seeds OR
1 tsp Ground caraway
1/2 Lemon's zest, minced
2 Inch piece ginger root,
Peeled and minced
8 cl Garlic, peeled and minced
4 Shallots, peeled and
Minced
1 tsp Anchovy paste
6 Sprigs coriander, finely
Chopped
1 tsp Salt
3 tbsp Vegetable oil
Instructions:
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
Rate this recipe:  
Featured Recipe
» Devils Food Snowmen
Category: CakesDeserts
Hits: 218
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com