Thai Curry Spice Paste

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

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.

I started to cook with ground ginger last week. I made salmon added soy sauce, ginger, onion powder, salt, it was ok I was supposed to steam the fish but I put it in the oven instead. The dish was a Asian, got the recipe off the internet it just tasted fishy to me, I didn't know if it was the fish or the ginger being a strong flavor I'm not sure. Ginger's a new spice for me, just never cooked that much with it before. Oh-well it was an experiment that's for sure lol, Cookie

ginger is great for cooking and baking - I think you will like it once you start using it more

I will probably use it more for baking. Cookie

Massman Curry Paste


•1 tbsp fennel seeds
•1 tbsp coriander seeds
•1 tsp. cumin seeds
•1 tsp. white peppercorns
•5 cloves
•5 cardamom pods, crushed
•2 star anise
•3cm stick cassia or cinnamon
•1 tsp ground turmeric
•8 shallots, finely chopped
•8 garlic cloves, chopped
•2cm piece galangal or ginger, chopped
•1/2 tsp shrimp paste
•5cm stalk lemon grass, finely chopped
•2 lime leaves, vein removes and finely chopped
•10 dried long red chilies, soaked in hot water to soften and squeezed dry (you may vary the amount of chillies to your taste


1.To Prepare: Place all the dry spices in a food processor and grind it in a food processor until it is powder or grind them in a mortar and pestle.
2.Pour a little oil in a pan and sauté the shallots, garlic clove, galangal or ginger and shrimp paste, over a moderate heat until they brown slightly. Remove the mixture from the heat and allow it to cool slightly. Then place it in a food processor with the ground spices and the remaining ingredients (lemon grass and lime leaves) and puree the mixture until you have a smooth paste or grind them in a mortar and pestle.
3.To Store: Place the paste in a well sealed jar and keep it refrigerated. It will keep for up to 3 months in the refrigerator or divide into portions and freeze.