Thai Curry Spice Paste

• 5 small red chili peppers dried
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon coriander whole
• 1 tablespoon coriander ground
• 1 teaspoon caraway seeds
• 1 x lemon zest
• 8 cloves garlic peeled, minced
• 4 each shallots peeled, minced
• 1 teaspoon anchovy paste
• 6 each coriander sprigs

1. Grind the whole spices and add any ground ones.
2. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil.
3. Grind as fine as possible.
4. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil.
5. Cap tightly and refrigerate until needed.
6. Keeps 2 months in the refrigerator.
7. Makes approximately 8 ounces.

red chili peppers, cayenne pepper, black pepper, coriander whole, coriander ground, caraway seeds, lemon zest, garlic, shallots, anchovy paste, coriander sprigs

Taken from recipeland.com/recipe/v/thai-curry-spice-paste-43607 (may not work)