Chili Paste

Thai Chili Paste Recipe with Shallots, Garlic, and Lime

Region / culture: Thailand | Preparation time: 15 minutes | Servings: 6

Introduction

Chili paste is a versatile condiment that adds a spicy kick to a variety of dishes. Whether you use it as a marinade, a dipping sauce, or a flavor enhancer, chili paste can elevate the taste of your favorite meals.

History

Chili paste has been a staple in many cuisines around the world for centuries. It is believed to have originated in Southeast Asia, where chili peppers are commonly used in cooking. Over time, different variations of chili paste have been created, each with its own unique blend of ingredients and flavors.

Ingredients

6 shallots, peeled
1 tbsp coarse ground black pepper
2 serrano chiles
3 Thai bird chiles
6 cloves garlic
2 stalks lemon grass, chopped, white part only
2 tbsp minced ginger
1 tbsp sugar
1 tbsp kosher salt
2 limes, juiced
1 tbsp worcestershire sauce
canola oil

How to prepare

In a food processor, combine all the ingredients.
Add just enough oil to ensure the paste mixes well, but remains thick.
Check for seasoning.

Variations

You can customize your chili paste by adding ingredients such as shrimp paste, tamarind paste, or roasted peanuts for a unique flavor profile.

Cooking Tips & Tricks

When making chili paste, be sure to adjust the amount of chili peppers to suit your desired level of spiciness. You can also experiment with different types of chili peppers to create a more complex flavor profile. Additionally, storing chili paste in an airtight container in the refrigerator can help preserve its freshness.

Serving Suggestions

Chili paste can be served as a dipping sauce for spring rolls, a marinade for grilled meats, or a topping for noodles and rice dishes.

Cooking Techniques

To enhance the flavor of your chili paste, you can roast the chili peppers and garlic before blending them with the other ingredients.

Ingredient Substitutions

If you don't have access to fresh chili peppers, you can use dried chili flakes or chili powder as a substitute.

Make Ahead Tips

Chili paste can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Serve chili paste in small bowls or jars with a drizzle of olive oil and a sprinkle of fresh herbs for a visually appealing presentation.

Pairing Recommendations

Chili paste pairs well with dishes such as stir-fries, soups, and grilled meats. It also complements flavors such as garlic, ginger, and soy sauce.

Storage and Reheating Instructions

Store chili paste in an airtight container in the refrigerator for up to two weeks. To reheat, simply microwave or heat in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of chili paste contains approximately 50 calories.

Carbohydrates

Each serving of chili paste contains approximately 5 grams of carbohydrates.

Fats

Each serving of chili paste contains approximately 3 grams of fats.

Proteins

Each serving of chili paste contains approximately 1 gram of proteins.

Vitamins and minerals

Chili paste is a good source of vitamin C, vitamin A, and potassium.

Alergens

Chili paste may contain allergens such as soy and fish sauce.

Summary

Chili paste is a flavorful condiment that is low in calories and carbohydrates. It is a good source of vitamins and minerals, making it a healthy addition to your meals.

Summary

Chili paste is a versatile condiment that adds a spicy kick to a variety of dishes. With its bold flavor and easy preparation, chili paste is a must-have in any kitchen.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for chili paste. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. Maria was a master in the art of cooking, and I always admired her culinary skills.

As we sat at her kitchen table, sipping on tea and chatting about life, Maria suddenly got up and rummaged through her recipe box. She pulled out a faded, stained piece of paper and handed it to me with a twinkle in her eye.

"I want you to have this," she said softly. "It's my secret recipe for chili paste. Use it wisely, my dear."

I looked down at the paper in awe, feeling honored that Maria would entrust me with such a prized possession. The recipe was simple, yet it held the promise of bold flavors and fiery heat. I couldn't wait to try it out in my own kitchen.

When I got home, I immediately set to work gathering the ingredients for the chili paste. I chopped fresh red chilies, garlic, and ginger, and toasted them in a hot pan until they released their fragrant aroma. I added a splash of vinegar, a pinch of salt, and a dash of sugar to balance out the spiciness.

As the chili paste simmered on the stove, I closed my eyes and let the memories flood back. I remembered my grandmother teaching me how to cook when I was just a little girl. She would stand me on a stool next to her in the kitchen, showing me how to knead dough, stir pots, and season dishes with just the right amount of spice.

My grandmother was a treasure trove of recipes, each one passed down through generations of our family. She learned them from her own mother, who in turn learned them from hers. These recipes were a link to our past, a way to connect with our ancestors and preserve their culinary legacy.

One of my favorite memories with my grandmother was when she taught me how to make her famous chili paste. It was a labor of love, requiring patience and precision to get the flavors just right. She would roast dried chilies over an open flame until they were charred and smoky, then grind them into a fine powder with a mortar and pestle.

The aroma that filled the kitchen as the chilies toasted was intoxicating, a heady mix of earthy heat and fiery spice. My grandmother would add garlic, ginger, and shallots to the mix, along with a splash of fish sauce and a squeeze of lime juice. The result was a rich, complex paste that packed a punch with every bite.

I can still picture my grandmother's hands as she worked the ingredients together, her eyes sparkling with pride as she passed on her knowledge to me. She taught me that cooking is not just about following a recipe, but about infusing each dish with love and care.

Over the years, I have made my own tweaks and adjustments to my grandmother's chili paste recipe. I have experimented with different types of chilies, added new spices, and even incorporated some of Maria's secret ingredients. Each batch I make is a tribute to the strong, fearless women who have shaped me into the cook I am today.

As I stir the bubbling pot of chili paste on my stove, the memories of my grandmother and Maria swirl around me like a comforting embrace. I know that with each spoonful of this fiery condiment, I am carrying on a tradition that spans generations and connects me to my roots.

And so, as I bottle up the chili paste and label it with a flourish, I feel a sense of pride and satisfaction wash over me. This recipe is not just a condiment, but a piece of my heritage, a symbol of the love and passion that have fueled my culinary journey. And I can't wait to share it with the world, one spicy spoonful at a time.