How To Make Thai Chili Oil Recipe
Introduction
Thai chili oil is a flavorful and spicy condiment that adds a vibrant kick to any dish. Made with simple ingredients like dried chili flakes and garlic, this homemade oil is perfect for drizzling over noodles, dumplings, or stir-fries.
Ingredients
- 1 cup dried chili flakes
- 3 cloves garlic (minced)
- 1/8 tsp black pepper
- 2 tsp salt
- 2 cups avocado oil or olive oil
Instructions
- Step 1: Add the dried chili flakes, minced garlic, salt, and black pepper to a heat-proof bowl.
- Step 2: In a small pot set over low to medium heat, pour in the oil.
- Step 3: Heat the oil gently for 2-3 minutes, making sure it does not boil.
- Step 4: Carefully pour the hot oil into the bowl with the chili flakes, stirring well as the mixture sizzles to prevent overcooking.
- Step 5: Let the chili oil cool to room temperature.
- Step 6: Transfer the cooled oil into a mason jar or an airtight container.
- Step 7: Store in the refrigerator and enjoy within 6 months.
Tips & Variations
- Use avocado oil for a neutral flavor or olive oil for a fruitier taste.
- Add a few dried Sichuan peppercorns for a unique numbing heat.
- For more depth, toast the chili flakes lightly before combining with oil.
- Adjust the amount of chili flakes to your preferred spice level.
Storage
Store the Thai chili oil in an airtight container in the refrigerator for up to 6 months. Before using, bring it to room temperature or warm slightly to loosen the oil. Always use a clean spoon to avoid contamination.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of oil?
Yes, you can use neutral oils like vegetable or peanut oil, though avocado and olive oil are preferred for their flavor and health benefits.
Is it safe to leave chili oil at room temperature?
Because of the garlic and moisture content, it’s best to store chili oil in the refrigerator to prevent spoilage and extend shelf life.
PrintHow To Make Thai Chili Oil Recipe
This homemade Thai Chili Oil is a spicy, fragrant condiment made by infusing dried chili flakes and garlic in hot oil. Perfect for adding depth and heat to a variety of dishes, this easy recipe yields a versatile chili oil with vibrant flavor and a pleasant kick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Approximately 2 cups of chili oil 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chili Oil Ingredients
- 1 cup dried chili flakes
- 3 cloves garlic, minced
- 1/8 teaspoon black pepper
- 2 teaspoons salt
- 2 cups avocado oil or olive oil
Instructions
- Combine Dry Ingredients: In a heat-proof bowl, add the dried chili flakes, minced garlic, salt, and black pepper. Stir to distribute the ingredients evenly.
- Heat the Oil: Pour the avocado oil or olive oil into a small pot and set it over low to medium heat. Heat the oil gently for 2 to 3 minutes, ensuring it does not come to a boil to avoid burning the oil.
- Infuse the Oil: Carefully pour the hot oil over the chili flakes mixture in the heat-proof bowl. Stir well as the chili flakes sizzle, which helps release the flavors without overcooking them.
- Cool the Oil: Allow the chili oil to cool completely to room temperature while allowing the flavors to meld.
- Store the Chili Oil: Transfer the cooled chili oil into a mason jar or airtight container. Seal tightly.
- Refrigerate and Use: Store the chili oil in the refrigerator for up to 6 months. Use it to add spice and flavor to any dish as desired.
Notes
- Use avocado oil for a neutral, high smoke point oil, or olive oil for a fruitier flavor.
- Ensure the oil is hot enough to sizzle the chili flakes but not boiling to preserve flavor and prevent bitterness.
- If the oil is not hot enough, the chili flavors won’t infuse as well.
- Store the chili oil in an airtight container in the refrigerator to maintain freshness and longevity.
- Adjust the amount of chili flakes if you prefer milder or hotter chili oil.
Keywords: Thai chili oil, homemade chili oil, chili condiment, spicy oil, infused oil, Thai recipe, chili flakes oil
