Ingredients for Basil And Chilli Stir Fry Paste
- 4 cloves garlic, peeled and finely minced
- 1 inch piece fresh ginger, peeled and finely minced
- 1 large bunch fresh basil, leaves plucked
- 2-3 fresh red chilies, seeds removed (or left in for extra heat), roughly chopped
- 1 lime, juiced (or 2 tablespoons lime juice)
- 1 teaspoon brown sugar (optional)
- 1 dash oyster sauce (optional)
- 1 dash fish sauce (optional)
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How to Make Basil And Chilli Stir Fry Paste
- Peel and finely mince 4 cloves of garlic and 1 inch piece of ginger.
- Wash 1 large bunch of fresh basil, shake off excess water, and pluck the leaves from the stalks.
- Remove the seeds from 2-3 red chillies (leave seeds in for extra heat!) and roughly chop.
- Combine the minced garlic, ginger, basil leaves, and chopped chillies in a food processor.
- Process until you achieve a smooth paste, scraping down the sides as needed.
- Add the juice of 1 lime (or 2 tablespoons lime juice) and process briefly to combine.
- Transfer the paste to an airtight container and refrigerate. This will keep for up to 2 weeks.
- (Optional) For a more authentic flavour, stir in 1 teaspoon of brown sugar and a dash of oyster sauce and fish sauce just before serving your stir-fry.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
1g
