Waji's Thai Red Chilli Paste

‘To make the chilli oil, first I had to make the chilli paste. That’s how I ended up with a red chilli paste. And out of the chilli paste also comes the chilli juice. This is the essential ingredient for Tom Yum Soup. This paste is the classic everyday, every meal condiment - delicate but hot. It is Asia’s idea of Dijon mustard.’

Dish it up as a dipping sauce.
Baste it onto fish and bake.
Poach hard-boiled fried eggs in it for an egg curry.
Add to a minestrone-style soup to give it a lift.

My Thai Red Chilli Paste is
Fresh red chillies, fresh garlic, fresh ginger, fresh coriander root, fresh lemongrass,
canola oil and sea salt; mixed, heated and hot-bottled. Refrigerate. 250g.