- I just found this terrific new(to me)chile paste out of Thailand, a
vegetarian chilli paste...cheng sim, comprised of soybeans, dried chili,
red onion, garlic,salt, sugar, vegetable oil, in that order on the
label, made by CAL Industries & Marketing Co. Ltd, in Bangkok, it is a
really good chile paste, of course the first thing I did when I opened
8 ozs ... 3.49 Cdn
taste first(discretion, etc!)then had a good taste...sweet to the
tongue, hot to the back of the mouth, REAL hot when it hits the throat,
and it lingers, and lingers, and half an hour later,was still
there...most of the chile pastes that I have had before have had fish or shrimp paste incorporated into them, but for any vegetarians out there,
this is the answer to hot vegan! So I had to try it out on a
recipe...cant remember if I posted this one before, but here it is :
1 can 14oz coconut milk
2 lbs chicken breast, skinned and boned, cut up
1/2 tsp salt
1 lb small new red or white potatoes, scrubbed and quartered
1 tbls peanut oil
4 tbls red curry paste
1-2 tbls fish sauce
1 tsp palm sugar, brown sugar or honey
3 kaffir lime leaves or 2 tsp of shredded lime rind, green only
1 good bunch of basil leaves, about ten or so
1 one inch cube of fresh ginger root, chopped finely
3 garlic cloves, peeled and chopped fine
1 medium onion, chopped medium fine
