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