Search
by Ingredient

Thai Roasted Chile Paste

StarStarStarStarEmpty star

Your rating

Thai Roasted Chile Paste

Cooks in Southeast Asia make use of pastes that combine roasted fresh or dried chillies with a variety of other seasonings. Various commercial chilli pastes are sold, but a good chile paste is also easy to make at home.

 

Yield

4 servings

Prep

30 min

Cook

15

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
6 large dried red chiles
*
6 cloves garlic
unpeeled
Camera
2 each shallots
unpeeled, halved
* Camera
2 tablespoons shrimp paste
dried
* Camera
2 tablespoons shrimp, dried
*
3 tablespoons tamarind juice
*
2 tablespoons palm sugar
or brown sugar
*
1 teaspoon salt
Camera
cup vegetable oil
Camera

Ingredients

Amount Measure Ingredient Features
6 large dried red chiles
*
6 cloves garlic
unpeeled
Camera
2 each shallots
unpeeled, halved
* Camera
3E+1 ml shrimp paste
dried
* Camera
3E+1 ml shrimp, dried
*
45 ml tamarind juice
*
3E+1 ml palm sugar
or brown sugar
*
5 ml salt
Camera
79 ml vegetable oil
Camera

Directions

In a dry wok over medium heat, fry the dried chillies, garlic, shallots, stirring often, until they darken and become dry and brittle.

When the chillies are charred on both sides, after 3 to 5 minutes, transfer them to a plate.

Leave the garlic and shallots in the pan until they darken and feel tender when pressed, 5 to 8 minutes longer, then transfer to the plate.

Split open the chillies and shake out the seeds.

Peel the garlic and shallots. Wrap the dried shrimp paste in a piece of aluminium foil, and place the packet directly on a stove top burner turned on to med-high heat.

Toast, turning once or twice, until fragrant, 1 to 2 minutes. Open the packet; if the shrimp paste crumbles, it is ready. Let cool.

In a blender, process the dried shrimp to a fine powder.

Add the chillies, garlic, shallots, dried shrimp paste, tamarind water, palm sugar or brown sugar, salt and about 1 tbpsp of the vegetable oil.

Blend until a smooth paste forms.

In a small saucepan over med heat, warm the remaining vegetable oil and add the paste, stirring frequently, until it darkens to a deep reddish dark brown and has a sticky, oil consistency, 10 to 15 minutes.

Let cool, transfer to a jar, cover tightly and refrigerate for up to 1 year.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

nice recipe

 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 18091% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 592mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 7%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe