Easy And Spicy Thai Chili Oil Recipe

⅓ cup dried chili flakes (I used Thai chili flakes - you can sub other chili flakes but use Asian chilies for this recipe )

2 shallots (minced; select small or medium sized shallots (around ¾ cup))

4 cloves garlic (minced)

1 cup oil (I used vegetable oil; you could sub canola oil if you wish)

1 ts fish sauce (if you prefer a saltier chili oil, you can add extra fish sauce to taste; can sub regular salt)

1 ts palm sugar (you can sub light brown sugar )

Place a small saucepan or skillet on a medium low heat on your stove. Then add oil and once the oil is warmed, add minced garlic and shallots. Cook the garlic and shallots until they turn brown at a medium-low temperature or you may need to turn it to low if the garlic and shallots start to burn. This may take up to 30 minutes. You are just aiming for them to turn golden brown. The oil should bubble gently and you'll want to stir from time to time so that these aromatics don't burn.
Once the garlic and shallots have turned golden brown, add the chili flakes, fish sauce, and palm sugar. Stir well to combine and then sauté for a minute.
If there is not enough oil to your liking, or not enough chili flakes, you can adjust by adding some more. Allow the chili oil to cool, and then place into an airtight container (glass jar).

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇹🇭Thai

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m