Garlic Recipe

This vibrant garlic sauce captures the essence of Thai home cooking, blending roasted garlic with fiery red chillies, earthy turmeric, and zesty lemongrass. The result is a golden, aromatic oil that adds depth and heat to stir-fries, noodles, and grilled meats. The fresh ginger and shallots provide a sharp, savory backbone, while the turmeric offers a beautiful color and subtle warmth. This condiment is incredibly versatile, perfect for drizzling over rice bowls or using as a base for dipping sauces. It&# 226;ÂÂs simple to prepare with pantry staples and fresh aromatics, making it an essential addition to any kitchen for quick, flavorful meals that taste homemade and authentic.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 609.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant garlic sauce captures the essence of Thai home cooking, blending roasted garlic with fiery red chillies, earthy turmeric, and zesty lemongrass. The result is a golden, aromatic oil that adds depth and heat to stir-fries, noodles, and grilled meats. The fresh ginger and shallots provide a sharp, savory backbone, while the turmeric offers a beautiful color and subtle warmth. This condiment is incredibly versatile, perfect for drizzling over rice bowls or using as a base for dipping sauces. It&# 226;ÂÂs simple to prepare with pantry staples and fresh aromatics, making it an essential addition to any kitchen for quick, flavorful meals that taste homemade and authentic.

Ingredients

21/2 Em (1 in) fresh turmeric root, peeled and sliced,
2112 Em (1 in) fresh ginger, peeled and sliced
5 Red finger-length chillies, deseeded and sliced
10 Shallots, peeled
8 Cloves garlic, peeled
3 Tablespoons oil
2 Stalks lemongrass, thick bottom third only, outer layers removed,

Directions

1
Mince the garlic, shallots, ginger, and turmeric finely. Bruise the lemongrass stalks lightly to release their aroma.
2
Heat the oil in a small saucepan over low heat. Add the garlic and shallots, frying gently until fragrant but not browned, about 3-4 minutes.
3
Add the sliced chillies, ginger, turmeric, and lemongrass to the pan. Stir to combine with the oil.
4
Continue to simmer on very low heat for 5-7 minutes, allowing the flavors to infuse into the oil. Do not let the garlic burn.
5
Remove from heat and let cool completely before transferring to a jar.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 609.1kcal

% Daily Value *
Total Fat 11.4g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 3.3mg1%
Total Carbohydrate 131.5g44%
Dietary Fiber 1.5g6%
Sugars 126.3g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight jar in the refrigerator for up to 2 weeks. The solid ingredients will separate from the oil; stir before use.

Substitutions: If fresh turmeric is unavailable, you can use 1 teaspoon of ground turmeric, but add it at the end of cooking to prevent bitterness.

Safety Note: To prevent botulism risk, keep this oil refrigerated and consume within two weeks. Do not store at room temperature for extended periods.

Variations: Add a splash of fish sauce or soy sauce after cooling for a savory umami boost.

Keywords: garlic oil, thai sauce, chili crisp, lemongrass, turmeric, ginger, shallots, vegan, condiment, stir fry, aromatic, homemade, spicy, asian cooking, flavor base, garlic confit, chili oil, noodle sauce, vegetarian, quick recipe

Read it online: https://www.chefs-mate.com/recipe/garlic-recipe-36/