Best Thai Chili Paste Recipes
THAI CHILI PASTE
This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum.
Provided by Rhiannon and Matt
Categories Curries
Time 15m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Put water in a bowl.
- Crumble the dried chilis into it and let soak for 30 minutes.
- Then put them and the water into a blender, and add the other ingredients.
- Blend until smooth.
Nutrition Facts : Calories 287.3, Fat 2.8, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 64, Fiber 7.7, Sugar 14.3, Protein 12.3
THAI CHICKEN STIR FRY WITH CHILI PASTE
Spicy but sweet nice Thai chicken dish
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 8
Steps:
- 1. Mix the chili paste, brown sugar, oyster sauce and fish sauce together and set aside. Heat a wok over high heat to get it hot. Add the oil and lower the heat to medium. Stir fry the onion until translucent. Add the chicken and stir fry one minute.
- 2. Stir in the chili paste mixture and cook until chicken is cooked through about 5 minutes.
- 3. Served garnished with Thai basil
THAI ROASTED CHILI PASTE (NAHM PRIK PAO)
Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.
Provided by Cinnamon Turtle
Categories Peppers
Time 30m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
- Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
- Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
- Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.
Nutrition Facts : Calories 983.1, Fat 87.4, SaturatedFat 11.3, Sodium 2677.4, Carbohydrate 50.8, Fiber 0.7, Sugar 30.7, Protein 4.8
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