Servings: 10 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins
There are literally hundred of recipes for Thai chilli paste on the internet and all have slightly different ingredients and techniques. This is our favourite and has an authentic eastern Thai flavour. This one is hot, but also see our Sweet Chilli Sauce recipe.
- Fish Sauce (2 tbsp)
- Anchovy Paste (3 tsp)
- Stevia (1 tsp)
- Garlic (2 cloves)
- Kaffir Leaves
- Coconut Oil (2 tbsp)
- Red bellpepper (1/2 (optional))
I like to keep my cooking as simple as possible. So my technique is to put all ingredients together (except coconut oil) in a blender and mash into a paste.
You can take the seeds out of the chilli if you don't like it so hot. I prefer to make mine nice and fiery and then use less of it in my dishes.
If the paste is not looking red enough, you can colour it by adding � a red bell pepper.
Next put the paste into a small pan and heat. Keep tasting it, and make sure the flavours are balanced. If you need, you can add a little more sweet (stevia), sour (lime juice) or saltiness (salt or MSG) at this point. If it is too hot (as mine often is) add water to make it less spicy. Heat for a few minutes then allow to cool.
Store in a fridge for up to a week