Imagine a condiment so powerful it can instantly elevate any dish from boring to bold, while keeping your keto diet perfectly on track! This homemade Keto Thai Chilli Paste is not just a recipe, it's a culinary game-changer that brings the authentic heat and complexity of Thai cuisine right into your kitchen. With just a few simple ingredients and minimal cooking time, you'll create a spicy sensation that will make your taste buds dance and your meals come alive with vibrant, low-carb flavor.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Thai
Serves: 1 jar
Ingredients
- 10 dried red chilies
- 2 cloves garlic
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon erythritol
- 1 tablespoon coconut oil
Instructions
- Begin by preparing your ingredients. Remove the stems from the dried red chilies and soak them in warm water for about 10 minutes to soften. This will make them easier to blend.
- While the chilies are soaking, peel the garlic cloves and set them aside.
- Once the chilies have softened, drain them and place them in a blender or food processor. Add the peeled garlic cloves, fish sauce, lime juice, and erythritol to the blender.
- Blend the mixture on high until it forms a smooth paste. If the paste is too thick, you can add a small amount of water to help it blend more easily.
- In a small skillet, heat the coconut oil over medium heat. Once hot, add the blended chili paste to the skillet.
- Cook the chili paste in the skillet for about 5-10 minutes, stirring frequently. This will help to enhance the flavors and cook out any raw taste from the garlic.
- Once the paste has thickened and the oil has separated slightly, remove it from the heat and allow it to cool.
- Transfer the cooled chili paste to a clean jar and seal it tightly. Store it in the refrigerator for up to 2 weeks.
- Your Keto Thai Chilli Paste is now ready to be used in your favorite dishes! Enjoy it as a condiment or as an ingredient to add a spicy kick to your meals.
Tips
- Choose high-quality dried red chilies for the most authentic flavor. The better the chilies, the more robust your paste will be.
- Soaking the chilies in warm water is crucial - it softens them and helps create a smoother blend. Don't skip this step!
- Adjust the heat level by removing seeds from some chilies if you prefer a milder paste.
- Use a high-powered blender or food processor to achieve the smoothest consistency.
- When cooking the paste, watch it carefully and stir frequently to prevent burning and develop a deeper flavor profile.
- Store your chilli paste in a sterilized glass jar to maximize its refrigerator shelf life.
- Experiment with adding a small amount of fresh lemongrass or ginger for an extra flavor dimension while keeping it keto-friendly.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 2g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 0mg
