Thai Roasted Chile Paste Recipes
THAI ROASTED CHILE PASTE
Steps:
- 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.
Nutrition Facts :
THAI ROASTED CHILI PASTE (NAHM PRIK PAO)
Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.
Provided by Cinnamon Turtle
Categories Peppers
Time 30m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
- Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
- Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
- Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.
Nutrition Facts : Calories 983.1, Fat 87.4, SaturatedFat 11.3, Sodium 2677.4, Carbohydrate 50.8, Fiber 0.7, Sugar 30.7, Protein 4.8
RED CHILE PASTE
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.
Provided by pasquale
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g
THAI CHILI PASTE
This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum.
Provided by Rhiannon and Matt
Categories Curries
Time 15m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Put water in a bowl.
- Crumble the dried chilis into it and let soak for 30 minutes.
- Then put them and the water into a blender, and add the other ingredients.
- Blend until smooth.
Nutrition Facts : Calories 287.3, Fat 2.8, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 64, Fiber 7.7, Sugar 14.3, Protein 12.3
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- Assemble the ingredients, then heat a large wok or non-stick frying pan over medium to high heat. Pan should be quite warm before you begin roasting the ingredients.
- Roasting. Spread the large chilies out in your wok so that they are all getting direct heat. As they start to heat up, you'll hear them crackling and popping.
- Add the whole unpeeled shallots and garlic gloves to the hot pan. You want to let them cook for a few minutes so that they start to soften up a little inside.
- Shrimp paste directly from the can is very moist and sticky. What you need to do for this recipe is cook it a little. Cooking it changes the taste and adds to the overall smokey flavor of the finished chili paste.
- Grinding and Mixing. After the garlic and shallots have cooled down enough to touch, remove all the burned shells and skin. Then, using a food processor, a grinder, or a mortar and pestle, grind up the chilies until they look like the ground chili you can buy.
- Mixing the ingredients together should be done with a mortar and pestle. You can use a food processor, be they tend to cut everything to one size, and you just won't get the same blending of flavors as you would by crushing them and squeezing the juices together.
- Add the chilies and salt to the mashed mixture, and pound with the mortar until everything is well blended and has a consistent texture all the way through.
- When the paste is well mixed and getting hard and sticky, you can remove it from the pestle and roll it into a ball. Note: We keep a good quantity of this raw paste on hand in the refrigerator so we can easily cook it the rest of the way as needed for the table.
- Cooking. Heat the vegetable oil in a shallow skillet or pan over a low to medium flame. Break up the ball of raw paste and add it to the heated oil.
- Let it get hot, then reduce the flame and fry slowly for about 5 minutes to soften all of the bits of chili, etc.
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