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Thai Chile Paste

June 2010
Thai Chile Paste

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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

  • 1/2 cup fresh basil
  • 1/2 cup cilantro
  • 2 cloves garlic
  • 1 - 2 stemmed thai chiles
  • Grated peel and juice of 1 lime
  • 1 teaspoon fish sauce or soy sauce
  • 1/2 teaspoon salt
  • 2 tablespoons peanut oil
  1. 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.