red chilli paste

Save time chopping and embrace the fiery flavour of this scarlet paste instead. Add it to broths, soups, stews and marinades – a little goes a long way!

Shop Cooks' Ingredients Red Chilli Paste

TRY THE RECIPE:

With the addition of red chilli paste, this collection of ingredients transforms into a main meal of feta and roasted roots with chilli, orange & cumin butter

Add to curries or use to pep up a Thai tom yum soup.
Stir through pickled cucumbers or a spicy cabbage slaw.
Make a dipping sauce for dumplings and tempura by stirring 1 part chilli paste and 1 part honey with 3 parts soy.
Sizzle in oil with salad onions before tossing in cooked noodles. Sprinkle with sesame seeds to serve.
Chilli and chocolate are a playful combination. Add a small amount of Red Chilli Paste to the batter of dark chocolate brownies and sprinkle with sea salt before baking.
Mix with lemon juice, olive oil, smoked paprika and thyme leaves for a punchy marinade for chicken thighs.

Crispy chilli beef

This version of a Chinese restaurant favourite is simple to prepare. Make it veggie with tofu instead of beef.

Dredge strips of beef in a Five Spice-seasoned cornflour, then deep-fry in vegetable oil until crisp. Remove from the pan and set aside.
Blend 4 parts rice wine vinegar with 2 parts ketchup, 2 parts water and 1 part soy, adding Red Chilli Paste to taste. Set aside.
Stir fry chunks of red and green pepper, the sliced white parts of salad onion and matchsticked carrot and ginger in a wok until starting to soften. Tip over the reserved vinegar-ketchup mix, allow to bubble for 2 minutes, then add the beef to the pan. Stir to coat and serve as soon as everything is piping hot.

It’s the chemical capsaicin, which is concentrated in the inner membranes of chillies, that makes them hot. Though all mammals can register a chilli’s heat, birds are completely immune to the effects of capsaicin. This allows them to eat the peppers with impunity, so scattering their seeds far and wide.

red chilli paste

Save time chopping and embrace the fiery flavour of this scarlet paste instead. Add it to broths, soups, stews and marinades – a little goes a long way!

Shop Cooks' Ingredients Red Chilli Paste

TRY THE RECIPE:

With the addition of red chilli paste, this collection of ingredients transforms into a main meal of feta and roasted roots with chilli, orange & cumin butter

WHAT DOES RED CHILLI PASTE TASTE LIKE?

It’s intensely hot, with a powerful kick of flavour and a concentrated consistency.

TIPS, TRICKS & HACKS

Add to curries or use to pep up a Thai tom yum soup.
Stir through pickled cucumbers or a spicy cabbage slaw.
Make a dipping sauce for dumplings and tempura by stirring 1 part chilli paste and 1 part honey with 3 parts soy.
Sizzle in oil with salad onions before tossing in cooked noodles. Sprinkle with sesame seeds to serve.
Chilli and chocolate are a playful combination. Add a small amount of Red Chilli Paste to the batter of dark chocolate brownies and sprinkle with sea salt before baking.
Mix with lemon juice, olive oil, smoked paprika and thyme leaves for a punchy marinade for chicken thighs.

EASY MEAL IDEA

Crispy chilli beef

This version of a Chinese restaurant favourite is simple to prepare. Make it veggie with tofu instead of beef.

Dredge strips of beef in a Cooks' Ingredients Chinese 5 Spice-seasoned cornflour, then deep-fry in vegetable oil until crisp. Remove from the pan and set aside.
Blend 4 parts rice wine vinegar with 2 parts ketchup, 2 parts water and 1 part soy, adding Red Chilli Paste to taste. Set aside.
Stir fry chunks of red and green pepper, the sliced white parts of salad onion and matchsticked carrot and ginger in a wok until starting to soften. Tip over the reserved vinegar-ketchup mix, allow to bubble for 2 minutes, then add the beef to the pan. Stir to coat and serve as soon as everything is piping hot.