Tom Yam Chili Paste

Ingredients for 1 servings:

• 13 tbsp soybean oil or other neutral, high-heat oil
• 2 m.-large carrot(s)
• 1 onion(s)
• 7 cloves garlic
• 2 handfuls of Thai chili pepper(s), dried, approx. 30 pieces
• 2 tbsp soy sauce, light
• 2 tsp brown sugar
• 2 tsp lime juice, freshly squeezed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Peel and dice the carrots, peel the onion and roughly slice lengthwise, peel the garlic cloves and press or roughly chop them. Heat 10 tablespoons of oil in a wok until very hot, fry the carrots and onion on high until they begin to brown, then reduce the heat and add the garlic and chilies. Continue to fry gently for a short time, stirring frequently, taking care that the garlic does not brown. Turn off the heat and add the soy sauce, sugar, and lime juice. Blend everything in a blender or in a tall bowl with an immersion blender until a paste forms. Heat the remaining 3 tablespoons of oil in the wok until very hot and fry the paste, stirring frequently, until it begins to brown. Season to taste with a tablespoon of soy sauce, if desired. The paste will keep in a sealed container in the refrigerator for about a month. It is mainly used in tom yam soup, but can also be used to season other (Thai) dishes.