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Thai Chilli Paste

Prep Time 15 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 40 mins
Cuisine: ,
Difficulty: Beginner
Yields: 4
Calories: 237 kcal
Best Season: Suitable throughout the year
INGREDIENTS
  • 4 Shallots
  • 2 inch Ginger
  • 10 clove Garlic
  • 12 Dried Red Chilli (Reduce quantity if the chilli is spicy. I have used Kashmiri Chillies)
  • 2 tbsp Soy Sauce
  • 1 tbsp Tamarind paste (Optional)
  • 1 tbsp Brown Sugar
  • 1/3 cup Cooking Oil
  • 1 tsp Salt (Optional. Adjust based on the saltiness of the soy sauce.)
INSTRUCTIONS
  1. 1
    1. Prep all the ingredients. Chop the shallots, peel garlic, chop the ginger.
    2. Grind the garlic, ginger, dried red chilli, shallots into a coarse paste.
    3. Add 1/3 cup oil to a hot pan and wait till it gets hot.
    4. Add the ground paste and fry for 10-12 minutes or until the oil floats separates the paste.
    5. Add soy sauce, tamarind paste, and salt and cook for a couple of minutes.
    6. Turn off the heat and let it cool before storing it.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 237kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 3.6g18%
Sodium 588mg25%
Potassium 114mg4%
Total Carbohydrate 15g5%
Dietary Fiber 2.89g12%
Sugars 7.4g
Protein 2.7g6%
Calcium 3 mg
Iron 7 mg
Vitamin E 26 IU
Vitamin K 4 mcg
Phosphorus 3.99 mg
Magnesium 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Vegan, Gluten Free, Keto
Read it online: https://fabfitrecipes.com/recipe/spicy-vegan-asian-chilli-oil/