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
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 273 (82%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||40 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 13.6mg||4 %|
|Sodium 595.3mg||21 %|
|Potassium 360.5mg||9 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 7.7g|
|Protein 6.9g||10 %|
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Calories per serving: 331
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