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Tom Yum Chili Paste
15 large dried red chilies
15 shallots
15 cloves garlic (not Thai garlic)
2 tbsp tamarind juice
1 tbsp palm sugar
1 tbsp fish sauce
1 cup vegetable oil
Additional Information
Uses of tom yum chili paste include: soups, stir fries, salads or as a sandwich spread and you can season it to your taste: with additional fish sauce, sugar and tamarind juice or for that extra spicy hot simply add birds eye chili.
Rating: make about 1 cup
Serving Size: as required in each recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Instructions
- Cut the chili to 1c.m. slices, slice shallot and garlic very thin.
- 2 Fry chilli over low heat in 1?2 cup of oil until chilli changes colour, remove chilli from the oil.
- Reuse the oil to fry the garlic until golden brown and remove from the oil and repeat to fry the shallots until golden brown.
- Put chilli, garlic and shallot in mortar and pound with pistol until mixed well.
- Transfer the contents from the mortar to the oil add the tamarind juice, sugar, soya /fish sauce and stir over low heat for near 3 minutes. Remove from heat, cool for storage or use warm.
Notes
Uses of tom yum chili paste include: soups, stir fries, salads or as a sandwich spread and you can season it to your taste: with additional fish sauce, sugar and tamarind juice or for that extra spicy hot simply add birds eye chili.