THAI PEPPER RECIPE: SWEET THAI CHILI SAUCE
Sweet Thai Chili Sauce is one of the most popular ways to use Thai peppers. It's incredibly easy to make and is so flavorful. You can use it as a dip or add to your stir fries, soups, noodles, and salads.
Provided by Izzy
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, add sambal oelek, rice vinegar, sugar, and water. Stir constantly until the sugar dissolves completely.
- In a small bowl, whisk together cornstarch and 1 tablespoon water.
- Pour the cornstarch mixture into the saucepan and continue to stir.
- Cook for a few minutes until the sauce has thickened.
- You can use the sauce immediately, or store in a air-tight contain in the refrigerate for up to 1 week.
Nutrition Facts : Calories 30 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 6 g, ServingSize 1 serving
THAI PEPPER PASTE
Make and share this Thai Pepper Paste recipe from Food.com.
Provided by Barrie
Categories Sauces
Time 20m
Yield 1 qt
Number Of Ingredients 10
Steps:
- Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute
- Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator.
- Great on pork and seafood.
THAI RED CURRY PASTE
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.
Provided by Ajlake
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
TURKISH RED PEPPER PASTE
For use in Turkish cooking - or any recipe that requires a little 'heat'. This recipe makes about 175ml
Provided by Jan-Luvs2Cook
Categories European
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut the capsicums into large chunks, discarding the seed core.
- Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
- Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
- Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
- Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
- Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
- This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
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