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  Curry spice paste
 
Yield: 1 Servings
 
5 sm Dried red chilies with Their seeds broken into Small pieces OR      1 ts Cayenne pepper
1 ts Heaping whole black Peppercorns OR      1 ts Ground black pepper
1 tb Heaping whole coriander Seeds OR      1 tb Ground coriander
1 ts Heaping whole caraway Seeds OR      1 ts Ground caraway
1/2 Lemon's zest minced      2 Inch piece ginger root Peeled and minced
8 cl Garlic peeled and minced      4 Shallots peeled and Minced
1 ts Anchovy paste      6 Sprigs coriander finely Chopped
1 ts Salt      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. 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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Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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