Tom Yam Chili Paste
This flavorful paste comes from the Thai kitchen and is used for the Tom Yam and Tom Kah soup.
Servings: 3 Cups
Calories: 407kcal
Ingredients
- ½ cup rapeseed oil or sunflower oil
- ½ cup grated carrot
- ½ cup chopped onion
- ½ cup chopped garlic
- ½ cup dried chillies
- 1 tablespoon sugar
- 1 tbsp lime juice
- 2 tablespoons soy sauce*
Instructions
- Put the oil in a wok or pan and fry the carrot, onion and garlic until the carrot is soft and the garlic is brown. Then add the dried chillies and roast again for about 3 minutes.
- Add sugar, lime juice and soy sauce and stir well. Fry for 2 more minutes together.
- Place the contents of the wok in a blender and mix until the consistency of a solid paste is reached.
- Fry the paste again for 2 minutes over medium heat in the wok. The paste should now have a dark red, almost black color.
Notes
The paste can be stored in an airtight container in the refrigerator for several weeks.
Nutrition
Serving: 1cup | Calories: 407kcal | Carbohydrates: 17g | Protein: 3g | Fat: 38g | Saturated Fat: 3g | Sodium: 690mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3586IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg
