Thai Chile Paste
June 2010
Seasoning pastes are spicesmixed with a little liquid. Theyslide easily under and over theskin, flavoring the meat and skin.Prepare 1/3 to 1/2 cup for a 3- to5-pound chicken. For extra-crispskin, skip the paste on top andpat the skin dry before grilling.
Makes: 8 servings
- 1/2cup fresh basil
- 1/2cup cilantro
- 2 cloves garlic
- 1 - 2 stemmed thai chiles
- Grated peel and juice of 1 lime
- 1 teaspoon fish sauce or soy sauce
- 1/2teaspoon salt
- 2 tablespoons peanut oil
- Using a food processor, puree 1/2 cup each fresh basil and cilantro, 2 cloves garlic, 1 or 2 stemmed thai chiles, the grated peel and juice of 1 lime, 1 teaspoon fish sauce or soy sauce and 1/2 teaspoon salt. With the machine on, gradually add 2 tablespoons peanut oil.