Kaffir lime and chili paste
Published by Julia Arman le 25 mars, 2016 - 16:24
Heading to the Orient and Thai flavors... This paste keeps for a long time in the fridge and can be used as a base for an exotic sauce.
Ingredients
- 4 chillies (any type, choose according to what you have and/or what you want)
- 4 cloves of garlic
- 1 piece of ginger 3 x 2 cm
- the zest of 2 kaffir limes
- quality oil
Tools
- crusher cone
- tip: none
Recipe
- Cut the peppers in half lengthwise and remove the white parts and seeds from the core.
- Peel the garlic cloves. If the garlic is not fresh, cut the cloves in half and remove the central part with the green end (this is the germ, indigestible)
- Peel the ginger by scraping it with the edges of a teaspoon (easier than with a peeler)
- Zest the kaffir lime: ideally using a zester.
- Crush everything in the extractor fitted with the crushing cone. Mix, pot and pack. Cover with oil. This paste keeps very well in the fridge, in a clean glass jar and well covered with oil.
How to serve at the table
Sauce bases in various dishes: vegetables and coconut milk Cantonese-Thai rice… fragrant broth stir-fried chicken, ...
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