Muneeza’s Thai Red Chili Paste Recipe
This is a fantastic, simple, Medical Medium friendly recipe for the very versatile Thai Red Chili Paste, a delicious addition to so many dishes.
Servings 6 servings
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.