13 minutes
This Spicy Thai Chili Infused Oil adds a fiery kick and a burst of flavor to any dish. It's simple to make and stores well, making it a versatile staple for your kitchen.
cups
cups
1. Heat the Wok
First, heat a wok over medium heat for about 20 seconds. This initial heating ensures that the wok is ready to infuse the oils and pepper flakes with their rich, spicy flavors.
2. Combine and Cook Ingredients
Next, pour in the sesame oil and peanut oil, followed by the hot pepper flakes. Stir the mixture well to combine all the ingredients. Cook this mixture over medium heat for 2 to 3 minutes. You'll know it's ready when the oil is very hot but not boiling. This careful heating infuses the oils with the spicy essence of the pepper flakes without burning them, which would create a bitter taste.
3. Cool the Mixture
Once the oil is hot and fragrant, turn off the heat and let the mixture cool to room temperature. This cooling step is crucial as it allows the flavors to meld together properly.
4. Store the Oil
After the oil has cooled, pour it into a sterilized glass jar, ensuring that you close the jar tightly to maintain freshness. Let the oil rest for about 10 minutes to settle.
Choose a neutral oil with a high smoke point and fresh Thai chilies for an authentic taste, with dried chilies as a substitute if needed.
Store chili oil in a clean, airtight glass container in the fridge, especially if it contains fresh ingredients, to prevent bacterial growth.
Heat the oil gently and pour it over the prepared chilies and aromatics to avoid burning and achieve a controlled infusion.
Enhance your oil by lightly toasting supporting ingredients like garlic, shallots, or lemongrass before infusion.
Start with a small amount when cooking, as the oil is potent and can always be adjusted to taste.
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