Thai Fried Chili Paste, Bells & Flower brand, 10.56 ozAdd to cart10.56oz - On Sale $8.00 (reg $11.89)
Extremely spicy. The hottest chile peppers in Thailand are dried and roasted, pounded into a paste and mixed with garlic, shallot and oil. That's all there is to this paste, and it really packs a punch.
The price is a bit high compared to other products we offer but this is a fairly large container, and it's been in high demand for years with a loyal following due to the unique powerful flavor which makes recipes so distinctive. See below; in our recipe Thai baby corn stir fry, this adds the perfect spicy finish.
Dab it over steamed jasmine rice for a quick snack, put it in any soup, especially Tom Yum for which this was made.
Notice in our Tom Yum Street Vendor Video she is adding this mixture to the soup, making the chile flavor strong and deep. It doesn't take much, as you will discover. This paste is the hottest we have ever offered, and caution you to use it sparingly.
Comes in a 10.56 oz plastic jar with double sealed lid. Lasts a long time. This is extremely high in spice heat which is a natural preservative in it's own right.
Shipping Bells & Flower Brand as shown.
Ingredients: chile, garlic, red onion, vegetable oil. All natural.
Product of Thailand.
Recipe: With Rice Flake
Thai Baby Corn Stir Fry
Our Thai baby corn is crisp, full of flavor, and perfect for stir fry with meat and seafood. In this recipe we share the important simple tricks so you can do it all in your own kitchen quickly. Adding tapioca starch at the end ties the flavors together and gives it an elegant finish glaze.
Thai Spicy Chicken With Vegetables
This recipe is simple to prepare and has the nice punch of chilli from Thai Fried Chilli Paste. MSG is optional but here we show you how to use just a touch for added flavor.
Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'
Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great.
Typically a chef will use a pork or chicken stock then add the basic fresh staples to create the tom yum, as in our video: Railroad Chef Prepares Tom Yum.
Making a stock is really simple and we use chicken here, but feel free to use a bone-in pork also. You may also like our version of tom yum made with a coconut water base.
It's important to use "prik pao" in your tom yum and we have several brands, with slightly varying tastes depending on your preference. In this recipe we are pleased to use Mae Pranom White Can Prik Pao. We also suggest Mae Pranom Prik Pao, Blue Lid.
Also -- See Our Thai Street Vendor Video: Thai Street Vendor Prepares Tom Yum.