Recipes Using Thai Chili Peppers Food

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

RED CURRY RECIPE

Steps:

• Heat a large pan or wok to medium heat and add 1 teaspoon oil.
• Add the chopped jalapenos, onion and ginger. Cook them down about 5 minutes, until softened.
• Next, add in the garlic and cook another minute, stirring, until the garlic is fragrant.
• Add the curry powder and paprika. Give it a stir.
• Stir in the red curry paste and cook it for a minute.
• Add the coconut milk and stir. Bring to a quick boil and reduce the heat.
• Stir in the lentils. Simmer for 15 minutes to soften the lentils.
• Add the shrimp and tuck them into the sauce. Simmer another 5 minutes to let the shrimp cook through and for the flavors to develop.
• Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. Garnish and enjoy.

THAI PEPPER RECIPE: SWEET THAI CHILI SAUCE

Steps:

• In a small saucepan over medium heat, add sambal oelek, rice vinegar, sugar, and water. Stir constantly until the sugar dissolves completely.
• In a small bowl, whisk together cornstarch and 1 tablespoon water.
• Pour the cornstarch mixture into the saucepan and continue to stir.
• Cook for a few minutes until the sauce has thickened.
• You can use the sauce immediately, or store in a air-tight contain in the refrigerate for up to 1 week.

THAI BEEF WITH PEPPERS

Steps:

• Cook the noodles according to the package directions.
• In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
• Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
• Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
• Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
• Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

THAI PEPPER PASTE

Steps:

• Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute
• Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator.
• Great on pork and seafood.

THAI SWEET CHILI SAUCE

Steps:

• Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

THAI RED PEPPER DIPPING SAUCE ( HOT )

Steps:

• Crush red peppers and garlic in morter.
• Transfer to a bowl, add everything; mix well.
• Add small lime chunks.
• Enjoy.