This is a fantastic, simple, Medical Medium friendly recipe for the very versatile Thai Red Chili Paste, a delicious addition to so many dishes.
Healing Benefits of Hot Peppers
Hot Peppers are very healing to the body. They are generally high in Vitamin C and they help a lot with colds, flus and bronchitis. They also boost circulation (ever see someone get red in their face after eating a hot pepper?) and helps with the heart as well. Hot peppers can help to create hydrochloric acid in the stomach and can stimulate peristaltic motion of the gut – think, have you ever needed to ‘go’ after eating hot peppers?
Muneeza’s Thai Red Chili Paste Recipe
Equipment
- Blender
Ingredients
- 8 cloves garlic minced
- 1 large onion chopped
- 1 1-inch piece ginger
- ½ Cup coconut sugar
- 2 Tbsp Raw honey
- 1 Tbsp chili flakes (extra hot or use fresh hot pepper - habanero works great)
- ½ Cup coconut aminos
- 3 Tbsp lime juice
- 2 Tbsp tamarind (use Pure Indian Foods Tamarind Date Chutney)
Instructions
- If using fresh hot pepper - dice pepper and let soak in water for 30 minutes. Remove pepper from water and add to blender
- Add all ingredients to blender or food processor
- Blend until paste-like consistency
- Use immediately or store in an airtight container in the refrigerator for up to a week. Can also be frozen for up to six months.
Use immediately or store in an airtight container in the refrigerator for up to a week. Can also be frozen for up to six months. Thai Chili Paste can be used to top my Thai Coconut Noodle Soup, my Pad Thai Salad, any of the soups on this blog – basically anywhere you want to add an extra kick!
