Thai Curry Spice Paste 5 small dried red chilies with their seeds, crushed or 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 1 tablespoon ground coriander 1 teaspoon ground caraway 1/2 lemon's zest minced 2 inch piece ginger root peeled and minced 5 tablespoon 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 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 barbecuing 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. Yield: 1