Best 3 Thai Chili Paste Recipes
Thai chili paste, also known as "nam prik pao", is a versatile and aromatic condiment that adds a spicy, savory, and slightly sweet flavor to various Thai dishes. Made from fresh red chilies, garlic, shallots, galangal, and shrimp paste, this vibrant paste can elevate any meal with its distinct and complex flavor profile. Whether you're a seasoned cook or just starting to explore Thai cuisine, this article will guide you through the process of making the perfect Thai chili paste. We'll provide step-by-step instructions, tips for selecting the best ingredients, and variations to suit your personal preferences. So, get ready to embark on a culinary adventure and discover the secrets of creating the ultimate Thai chili paste.
Here are our top 3 tried and tested 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
CHILI PASTE
Steps:
- In a food processor, combine all ingredients. Add just enough oil so the paste mixes well, but remains thick. Check for seasoning.
THAI-STYLE CHICKEN CHILI
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.
Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
Tips:
- Choose ripe, fresh chilies for the best flavor. Look for chilies that are firm and brightly colored, with no blemishes.
- Wear gloves when handling chilies. The capsaicin in chilies can irritate your skin, so it's important to wear gloves to protect yourself.
- Remove the seeds from the chilies before using them. The seeds are the hottest part of the chili, so removing them will help to reduce the heat level of your paste.
- Use a food processor or blender to make the paste. This will help to create a smooth, consistent paste.
- Store the paste in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 6 months.
Conclusion:
Thai chili paste is a versatile ingredient that can be used to add flavor and heat to a variety of dishes. It's a great way to add a little bit of spice to your favorite recipes, or to create a delicious and authentic Thai dish.
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