Ultimate Guide to Making Thai Chili Oil
Thai chili oil is a versatile condiment that can elevate the flavor of many dishes. Whether you’re drizzling it over noodles, using it as a dipping sauce, or incorporating it into your stir-fries, this spicy, aromatic oil is a must-have in your kitchen. Let’s explore the ingredients, step-by-step instructions, variations, and some creative uses for Thai chili oil.
Ingredients
- 1 cup neutral oil e.g., vegetable, canola, or sunflower oil: Neutral oils are preferred because they don’t overpower the flavors of the chili and garlic. In this recipe we are going to use vegetable oil.
- 1/8 cup dried Thai chili flakes: These provide the heat and distinctive flavor. You can adjust the amount based on your heat tolerance.
- 1/4 cup Thai chili or Birds Eyes Chilies: These also will provide heat and distinctive flavor. You can adjust the amount based on your heat tolerance. Using both of these will be very spicy so be cautious
- 3-4 cloves garlic minced: Garlic adds a wonderful aroma and depth of flavor.
- 1 teaspoon salt: Enhances the overall taste.
- Optional: 1 small piece of ginger finely chopped: Adds a subtle warmth and complexity.
- Optional: 1-2 star anise: For a hint of licorice flavor.
- Optional: 1 cinnamon stick: Adds a sweet woody note.
- Optional: 1 tablespoon sesame seeds: For a nutty flavor and texture.
Instructions
Prepare the Ingredients:
- Place the dried Thai chili flakes, minced garlic, and salt in a heat-proof bowl. If using ginger, star anise, cinnamon stick, or sesame seeds, add them to the bowl as well.
Heat the Oil:
- In a small saucepan, heat the oil over medium heat until it reaches about 350-375°F (175-190°C). Be careful not to let it smoke. The high temperature helps to extract the flavors from the aromatics quickly.
Combine and Infuse:
- Carefully pour the hot oil over the chili flakes, garlic, and other ingredients. The oil will sizzle and release the flavors from the ingredients.
- Stir the mixture to ensure everything is well combined. The heat will bloom the spices and aromatics, creating a rich, flavorful oil.
Cool and Store:
- Let the chili oil cool to room temperature.
- Transfer the chili oil to a clean, airtight jar or container. Store it in a cool, dark place or in the refrigerator. The oil will keep for several weeks and the flavors will continue to develop over time.
Notes
Ultimate Guide to Making Thai Chili Oil
Nutrition
Calories: 139kcalCarbohydrates: 1gProtein: 0.4gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 33mgPotassium: 49mgFiber: 1gSugar: 0.3gVitamin A: 614IUVitamin C: 6mgCalcium: 8mgIron: 0.4mg