Authentic Thai Chili Garlic Recipe – Sriracha Fish Sauce Paste

Last Updated on 5 months ago by Neha Deshmukh

Authentic Thai Chili Garlic Recipe – Sriracha Fish Sauce Paste

Introduction

Okay, friends, let me let you in on a little secret. This Sriracha Fish Sauce Paste? It’s everything. Seriously. I first stumbled upon a version of this while traveling through Thailand, and I’ve been chasing that flavor ever since. It’s a total game-changer – a vibrant, spicy, umami-packed condiment that elevates everything from noodles to grilled meats. It takes a little time, but trust me, the payoff is huge. You’ll be adding this to all the things!

Why You’ll Love This Recipe

This isn’t just another chili garlic paste. The combination of fragrant lemongrass, fiery chilies, and the savory depth of fish sauce creates a truly authentic Thai flavor. It’s incredibly versatile, and honestly, once you make it homemade, you’ll never go back to the store-bought stuff. Plus, it’s surprisingly satisfying to make – there’s something so therapeutic about building flavors from scratch.

Ingredients

Here’s what you’ll need to create this magic:

• ½ cup vegetable oil
• 4 garlic cloves
• 2 large shallots
• 2 lemongrass stalks
• 3-4 fresh finger hot chilies
• 1-2 fresh Thai hot chilies
• 1 Tbsp dried crushed red chili
• 2-3 tsp white sugar
• 2 Tbsp fish sauce
• ¼ cup sriracha sauce

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

Vegetable Oil: Choosing the Right Oil for Flavor
I prefer a neutral-flavored oil like vegetable or canola oil. You want something that won’t compete with the other flavors. About 120ml should do the trick.

Garlic & Shallots: Freshness and Variety
Fresh is always best. Don’t even think about using the pre-minced stuff! Shallots have a milder, sweeter flavor than onions, so they’re key to this recipe.

Lemongrass: Sourcing and Preparation
Lemongrass can be a little tricky to find depending on where you live. Asian grocery stores are your best bet. To prepare it, trim off the tough outer layers and use the tender inner part.

Chili Peppers: Understanding Heat Levels & Regional Differences (Finger Hot vs. Thai Hot)
This is where you can really customize things. Finger hot chilies (also known as bird’s eye chilies) have a good kick, while Thai hot chilies are seriously fiery! Adjust the quantity based on your spice preference.

Fish Sauce: The Umami Backbone – Brands & Quality
Fish sauce is essential for that authentic Thai umami flavor. Red Boat is a popular, high-quality brand, but there are many others available. Look for one that’s made with first-press extract. About 30ml is what we’re aiming for.

Crushed Red Chili: Adjusting the Spice Level
This adds another layer of heat and texture. You can use more or less depending on how spicy you like things.

Sriracha Sauce: Brand Recommendations & Heat
I’m a Huy Fong Sriracha devotee, but feel free to use your favorite brand. Just be mindful of the heat level – some srirachas are hotter than others.

Sugar: Balancing Flavors in Thai Cuisine
Sugar is crucial in Thai cooking – it balances the saltiness of the fish sauce and the heat of the chilies. White sugar works perfectly here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roughly chop the garlic, shallots, lemongrass, and chilies separately using a food processor. Don’t overdo it – you don’t want a paste yet! Set the lemongrass and chilies aside.
2. Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the garlic and cook for about 10 minutes, stirring frequently, until it’s golden brown and fragrant. Be patient – you don’t want it to burn!
3. Add the shallots to the garlic and cook for another 10 minutes, stirring constantly, until they’re softened and lightly golden. Again, low and slow is the key to preventing burning.
4. Now, mix in the lemongrass and cook for about 10 minutes, until it’s fragrant and slightly softened. You’ll start to smell that amazing Thai aroma!
5. Add the fresh red chilies and cook for 5 minutes, stirring occasionally.
6. Stir in the crushed red chili and cook for another 5 minutes.
7. In a separate small saucepan, combine the fish sauce and sugar. Simmer over low heat for 2-3 minutes, stirring until the sugar is dissolved.
8. Let the chili-garlic mixture cool completely before blending in the sriracha sauce. Taste and adjust the salt as needed.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Golden-Brown Garlic
Low and slow is the name of the game. Keep the heat moderate and stir frequently to prevent burning.

Preventing Burning During Shallot Cooking
Shallots burn easily, so keep a close eye on them and stir constantly. If they start to brown too quickly, lower the heat.

Maximizing Lemongrass Fragrance
Bruising the lemongrass slightly before chopping helps release its fragrance.

Adjusting Chili Heat to Your Preference
Start with fewer chilies and add more to taste. Remember, you can always add heat, but you can’t take it away!

Blending for a Smooth Paste
A high-speed blender will give you the smoothest paste. If you don’t have one, you can use a food processor, but the texture will be a bit coarser.

Variations

Let’s get creative!

Vegan Adaptation (Using Mushroom or Soy Sauce)
Substitute the fish sauce with a vegan fish sauce made from mushrooms or a good quality soy sauce. It won’t be exactly the same, but it’ll still be delicious.

Gluten-Free Considerations (Fish Sauce Check)
Most fish sauces are gluten-free, but always check the label to be sure.

Spice Level Adjustment (Mild, Medium, Hot)
For mild, use only 1 finger hot chili and omit the Thai chilies. For hot, add more Thai chilies or a pinch of cayenne pepper.

Festival Adaptations (Songkran, Loy Krathong)
This paste is fantastic served with grilled meats and sticky rice during Thai festivals like Songkran and Loy Krathong.

Serving Suggestions

Okay, now for the fun part – what to eat with it!

• Stir-fries
• Noodles
• Grilled meats and seafood
• Dipping sauce for spring rolls
• Mixed into soups
• Spread on sandwiches

Storage Instructions

This paste will keep in the refrigerator for up to 2 weeks. For longer storage, you can freeze it in an airtight container for up to 3 months.

FAQs

Got questions? I’ve got answers!

What is the best way to store this chili garlic paste?
Store it in an airtight container in the refrigerator. A small glass jar works perfectly.

Can I use pre-made lemongrass paste?
You can, but the flavor won’t be as fresh and vibrant. Fresh lemongrass is really worth the effort.

What can I substitute for fish sauce if I’m avoiding it?
Vegan fish sauce or soy sauce are good substitutes, but the flavor will be different.

How can I adjust the heat level of this paste?
Adjust the number and type of chilies you use. Start small and add more to taste.

Is it possible to make a larger batch and freeze it?
Absolutely! It freezes beautifully. Just portion it out into smaller containers for easy use.

What is the shelf life of this paste in the refrigerator?
Up to 2 weeks.

What dishes pair best with this Sriracha Fish Sauce Paste?
Seriously, almost anything! But it’s especially good with Thai noodles, stir-fries, and grilled seafood.