Thai Red Pepper Sauce Recipes

HOMEMADE ASIAN HOT SAUCE WITH THAI PEPPERS

Homemade Asian Hot Sauce with Thai Peppers image

My Homemade Asian Hot Sauce is a flavorful sauce that is similar to sriracha, though a little thinner and smoother, with a slightly deeper flavor. This is my go to sauce on any Asian food, and pizza.

Provided by Fox Valley Foodie

Categories Sauce

Time 50m

Number Of Ingredients 7

Ingredients

16 oz Thai peppers, (~4 cups)
3/4 cup water
4 cloves garlic
4 tablespoons brown sugar
1 teaspoon hoisen
1 cup rice vinegar
1 cup white vinegar

Steps:

Roast peppers in 450 degree oven until starting to char slightly.
Roast garlic till softened.
Add water, brown sugar, hoisen, garlic, and peppers to blender and puree till smooth.
Add vinegar to mixture and blend.
Run through food mill on finest setting and pour into saucepan.
Heat to 180+ degrees, place in containers and store.
If you are bottling the sauce, pour into sanitized bottles while still above 180 degrees, screw on clean caps, and flip upside down for at least 5 minutes to sanitize cap.

Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY THAI RED CURRY

Easy Thai Red Curry image

The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

Provided by Chungah Rhee

Categories asian inspired

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups basmati rice
1 tablespoon canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 shallots, minced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice

Steps:

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

THAI RED PEPPER DIPPING SAUCE ( HOT )

Thai Red Pepper Dipping Sauce ( Hot ) image

This is a very good dipping sauce. I learned it from a friend of mine who is Hmong and grew up in Thailand. You can dip almost any thing with it....Chicken, stuffed chicken wings, eggrolls etc.

Provided by nyob zoo

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 Thai red chili peppers, chopped (birds eye Add more peppers if you like it hot!!)
1 garlic clove, chopped
1 tablespoon green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon fresh lime juice (bottles fine)
1 dash msg
1/4 cup fish sauce
2 tablespoons water

Steps:

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

Nutrition Facts : Calories 29.4, Fat 0.3, Sodium 1102, Carbohydrate 6, Fiber 0.9, Sugar 3.6, Protein 1.9

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