Thai Chili Paste
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chilli pepper (s), small red (bird`s eye chilli)
- 150 ml water
- 1 tablespoon oil
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 2 tablespoon palm sugar or brown sugar
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- First put on disposable gloves or make sure not to touch your eyes or mucous membranes.
- Then break off the stalks from the chilli peppers and bring the chillies to the boil with the water. Reduce the temperature and let the pods simmer gently for about 15 minutes.
- Remove from heat and let cool down a little.
- Then add oil, vinegar, salt and palm sugar and puree everything with the mixer.
- If the mass is too thin, you can thicken it briefly on the stove with a little bit of cornstarch. To do this, heat the paste and carefully stir in the starch.
- The paste will keep in the refrigerator for two or three weeks.
- Please dose inexperienced spicy eaters carefully.
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