Keto Thai Chilli Paste
Keto Thai Chilli Paste
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
An essential ingredient in Thai cooking
Servings Prep Time
8 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
10 minutes
Keto Thai Chilli Paste
Keto Thai Chilli Paste
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
An essential ingredient in Thai cooking
Servings Prep Time
8 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
10 minutes
Ingredients
  • 15 grams Dried Red Chillies
  • 50 grams Thai Shallots You can use regular shallots or even red onion
  • 30 grams garlic
  • 60 ml Oil
  • 1 Tbsp Fish Sauce
  • 10 grams Peanut Butter (Natural and with no added sugar)
  • Stevia to taste
  • Salt to Taste
  • Water as required
Servings: servings
Units:
Instructions
  1. In a dry pan toast the red chillies till they start to release their oils and become fragrant. Then toast the shallots and garlic in the same pan till they start to get some nice browning.
  2. Then add the chillies, shallots, garlic, fish sauce, peanut butter, stevia and about a tablespoon of water your food processor and blitz. You can also use a mortar and pestle for a more ‘chunky’ paste.
  3. Then pour out the mixture into a hot wok and fry. Make sure you rinse out your blender so nothing is wasted.
  4. Cook for 3-4 minutes on a medium till it starts to dry up and then add in the oil. Fry for another 3-4 minutes keeping a close eye on the paste. It will start to thicken and turn into a jam like consistency.
  5. Once the paste is nice and jammy then turn off the heat and allow it to cool before transferring it to an airtight jar.
  6. It can last a couple of months in the fridge.