This vibrant curry paste is the secret weapon for authentic Thai dishes, delivering a complex balance of heat, citrus, and earthy spices. Made from scratch with dried red chilies, fresh ginger, garlic, shallots, and whole spices like coriander and caraway, it offers a depth of flavor that jarred versions simply cannot match. The paste is intensely aromatic, with a bright kick from lemon zest and a savory umami note from anchovy paste. Perfect for stir-fries, curries, or as a marinade for grilled meats, this versatile condiment transforms simple ingredients into restaurant-quality meals. Store it in the fridge for up to two months for instant access to bold, home-cooked Thai flavors whenever you need them.
Curry Spice Paste
Description
This vibrant curry paste is the secret weapon for authentic Thai dishes, delivering a complex balance of heat, citrus, and earthy spices. Made from scratch with dried red chilies, fresh ginger, garlic, shallots, and whole spices like coriander and caraway, it offers a depth of flavor that jarred versions simply cannot match. The paste is intensely aromatic, with a bright kick from lemon zest and a savory umami note from anchovy paste. Perfect for stir-fries, curries, or as a marinade for grilled meats, this versatile condiment transforms simple ingredients into restaurant-quality meals. Store it in the fridge for up to two months for instant access to bold, home-cooked Thai flavors whenever you need them.Ingredients
Directions
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Remove seeds from dried red chilies if less heat is desired, then break chilies into small pieces.
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In a small dry skillet, lightly toast whole black peppercorns, coriander seeds, and caraway seeds until fragrant, about 2 minutes.
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Grind the toasted whole spices in a spice grinder or mortar and pestle until fine.
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Peel and mince the ginger root, garlic cloves, and shallots.
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Zest and mince the lemon, then finely chop the coriander sprigs.
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Place ground spices, chili pieces, ginger, garlic, shallots, lemon zest, chopped coriander, anchovy paste, and salt into a food processor.
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Add 3 tablespoons of vegetable oil to the food processor.
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Pulse and blend the mixture until it forms a smooth, fine paste, scraping down the sides as needed.
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Transfer the paste to a clean glass jar using a spatula.
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Pour the remaining 1 tablespoon of vegetable oil over the top of the paste to create a seal.
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Cap the jar tightly and refrigerate; the paste will keep for up to 2 months.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 486.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 125.0g42%
- Dietary Fiber 0.0g0%
- Sugars 125.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
