Fermented Thai Chili Paste
Craving a burst of flavor that packs a spicy punch? Look no further than our recipe for Fermented Thai Chili Paste! This delicious and versatile condiment is a staple in Thai cuisine, adding zing to stir-fries, soups, and marinades. Plus, making your own batch at home is easier than you might think. Let's dive into the world of vibrant Thai flavors with this tantalizing recipe.
Ingredients
Instructions
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In a food processor, combine the Thai bird's eye chilies, garlic, and shallots. Pulse until finely chopped but not pureed.
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Transfer the chili mixture to a clean, dry glass jar. Add the shrimp paste, fish sauce, palm sugar, rice vinegar, lime zest and juice, ground coriander, and ground cumin.
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Stir well to combine all the ingredients thoroughly.
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Cover the jar with a clean cloth secured with a rubber band to allow air circulation. Let the mixture ferment at room temperature for 3 days, stirring once a day.
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After 3 days, transfer the chili paste to a blender or food processor. Blend until you reach your desired consistency, smooth or slightly chunky.
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Return the chili paste to the glass jar and seal it with an airtight lid. Refrigerate for at least a week to allow the flavors to develop and mellow out.
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Enjoy your homemade Fermented Thai Chili Paste with your favorite dishes – from spicy curries to grilled meats and veggies!
Nutrition Facts
Serving size: 1 tablespoon- Calories
- 45 kcal
- Total Fat
- 0.5 g
- Saturated Fat
- 0.1 g
- Cholesterol
- 0 mg
- Sodium
- 480 mg
- Total Carbohydrate
- 9 g
- Dietary Fiber
- 1 g
- Sugars
- 5 g
- Protein
- 1 g
Homemade Fermented Thai Chili Paste adds a fiery kick to your cooking, elevating even the simplest dishes to a whole new level. Experiment with different quantities of chilies or spices to suit your taste preferences. This versatile condiment will soon become a must-have in your kitchen, adding a touch of Thai flair to your culinary repertoire. So why not give this recipe a try and spice up your meals with a taste of Thailand?