Red Chili Paste Recipe

About Red Chili Paste

Red Chili Paste is a condiment made using dried red chilies. This spicy, red, and fiery paste is widely used in Asian recipes and is a staple ingredient in my pantry.

Whether Chinese, Thai, Malaysian, Vietnamese, or Korean cuisine, this simple paste is integral to the recipes. It adds a spicy kick and depth of flavor to any dish it is added to, elevating its flavor to the next level.

Although it is very easily available in the market, making it at home is always a good idea. Homemade chili paste is made with high-quality ingredients, is free of preservatives and artificial colors, and is significantly more economical than store-bought tubs.

You can make this paste in 2 ways

1. Plain with only dried red chilies
2. With seasonings

I am sharing both versions in the post below.

There are some other varieties of chili pastes used in Asian cooking. One is Malaysian Sambal Oelek and the other is Korean Gochujang. You can check the recipes for Sambal Oelek here and Gochujang here.

How To Make Asian Red Chili Paste

Preparation

Step 1: Transfer 2 oz (50 g) of dried red chilies (with stalks removed) to a large mixing bowl.

Step 2: Pour 3 cups of boiling water over the chilies and let them soak for 25-30 minutes. Keep a heavy ladle or something heavy over the chilies to prevent them from floating on top of the water.

Blend The Chilies

Step 3: Drain the water and add the soaked chilies to a blender or food processor, along with ¼ cup of water.

Step 4: Blend to make a smooth, thick paste. Scrape the sides of the blender a few times while blending.

Note – I use a high-speed blender to blend the chilies. The seeds blend well in it. However, if your blender is not powerful enough, try to remove as many seeds from the chilies as possible before blending. A few seeds in the paste are also fine.

Make Plain Chilli Paste

Step 5: Heat 2 tablespoon oil in a pan over medium heat. Once the oil is hot, add the chilli paste to the pan and saute for 3-4 minutes.

Step 6: Remove the pan from the heat and let the paste cool completely. Transfer it to a clean jar, secure the lid tightly, and refrigerate for up to 15 days. Use as desired!

Make Chilli Paste With Seasonings

Step 1: Heat 2 tablespoon oil in a pan over medium heat.

Step 2: Once the oil is hot, add 2 teaspoons of finely chopped garlic and 2 teaspoons of finely chopped ginger, and sauté for 30-40 seconds.

Step 3: Add the following ingredients and cook for 2-3 minutes.

• chilli paste
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon white vinegar

Step 4: Cool and store.

Usage Suggestions

This spicy chili paste is so versatile that it can elevate any dish, whether Asian, Indian, or Mexican.

Add it to your curries, stir-fried vegetables, fried rice, noodles, soups, salads, dim sum filling, etc.

You can mix it with Greek yogurt and serve it as a dip or as a marinade for vegetables, meats, or seafood recipes.

Add a nice spicy kick to your nachos, pasta, pizza, savory tarts, and pies with this versatile paste.

You can also mix a bit with eggs and make omelets or scrambled eggs.

Add it to your burgers, sandwiches, rolls, and wraps.

Storage Suggestions

Homemade chilli paste will last in the fridge for 15 to 20 days when stored in an air-tight container.

For increased shelf life, freeze it in a freezer-safe container for about 6 months.

You can freeze the paste in an ice cube tray and then transfer the cubes to a ziplock bag. This way, you can thaw only the amount you want to use. Thaw it overnight in the refrigerator, and it will be ready to use.