Jacob’s Thai Style Chilli Recipe

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This Thai style chilli recipe has been long overdue, I’ve been asked for a countless number of times to give someone the recipe. It’s not that I wasn’t willing to share it, but more for the fact that I’ve never had a recipe for it. I picked up the basic recipe somewhere, and went on to recreate it by taste, and as I keep repeating it, the recipe faded from memory. It may not even be an authentic Thai style chilli, but it works good enough for Thai Steamboats and makes grilled fish delicious.

Whenever someone asked for the recipe; I’d go: “Oh it’s simple! Just chilli, lime juice, fish sauce, sugar and garlic!” What follows is a blank look and a pause of silence waiting for details. And I would be at a loss as to how much of the amounts I actually used. Well people who asked, and the people who would love a spicy sweet & sour kick to their food. Here you go:

Jacob’s Thai Chilli Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Approx 50 ~ 60 ml

Serving Size: 3 persons

Calories per serving: 32 cal

Fat per serving: 0.1g

Jacob’s Thai Chilli Recipe

    Equipment You’ll Need:
  • Mortar & Pestle Or Food Processor
  • Paring Knife
  • Ingredients:
  • Garlic - 2 cloves
  • Chilli Padi (Bird’s Eye Chilli) - 1 nos
  • Sugar - 3 teaspoons
  • Lime Juice - 3 tablespoons
  • Fish Sauce - 3 tablespoons
    Mise-En-Place:
  • Peel garlic
  • Cut off chilli stems
  • Roughly chop up garlic and chilli to make life easier if using mortar & pestle
  • Juice Limes
  • Preparation:
    Using the Mortar & Pestle:
  • Put in garlic and chilli with a teaspoon of sugar
  • Pound/Smash/Grind until a paste like consistency, adding more sugar as you go
  • Add lime juice and fish sauce
  • Mix until well incorporated
  • Using a Food Processor:
  • Chuck everything in and blitz.

Notes

Alter the recipe based on you tastebuds, 1 chilli is pretty safe for the generally population, while it’s still pretty spicy (Asian spicy), Thai food enthusiasts might want to go with 2 chillies or even 3 (at your own risk!). If you want something tamer, use ketchup.

Accurate gram for gram measure is not necessary here, spoon measures are used to make life easier

If you want to make a large recipe to store for regular use, triple the amounts.

I prefer using the mortar and pestle as a food processor incorporates a large amount of air bubbles into the chilli and that alters the texture which should be a watery dipping liquid. The air bubbles make the chilli slightly foamy, and while it isn’t detrimental, it is a matter of preference. When making ahead, it shouldn’t be a large issue.

The first teaspoon of sugar acts as an abrasive to help smash up the garlic and chilli better, do not add to much as it will be counterproductive.

Stores up to a month in the fridge and longer frozen, generally food safety tips apply.

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