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A jar that is mostly in shadow but you can see the top of the jar and above it is a spoon holding Thai chili oil and flakes.

Easy and Spicy Thai Chili Oil Recipe

Grace Stewart
If you love bold and spicy Thai flavors you will love this Thai Chili Oil! Easy to make and so delicious, it is the PERFECT condiment to spice up all your foods!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course accompaniment, Condiment
Cuisine Asian, Thai
Servings 15 servings
Calories 151 kcal

Equipment

  • small saucepan or you can use a skillet

Ingredients
  

  • ⅓ cup dried chili flakes I used Thai chili flakes - you can sub other chili flakes but use Asian chilies for this recipe
  • 2 shallots minced; select small or medium sized shallots (around ¾ cup)
  • 4 cloves garlic minced
  • 1 cup oil I used vegetable oil; you could sub canola oil if you wish
  • 1 ts fish sauce if you prefer a saltier chili oil, you can add extra fish sauce to taste; can sub regular salt
  • 1 ts palm sugar you can sub light brown sugar

Instructions
 

  • Place a small saucepan or skillet on a medium low heat on your stove. Then add oil and once the oil is warmed, add minced garlic and shallots. Cook the garlic and shallots until they turn brown at a medium-low temperature or you may need to turn it to low if the garlic and shallots start to burn. This may take up to 30 minutes. You are just aiming for them to turn golden brown. The oil should bubble gently and you'll want to stir from time to time so that these aromatics don't burn.
    Sautéed minced shallots and garlic in oil in a skillet.
  • Once the garlic and shallots have turned golden brown, add the chili flakes, fish sauce, and palm sugar. Stir well to combine and then sauté for a minute.
    Sautéed minced shallots and garlic in oil with dried Asian chilies, sugar, and fish sauce in a skillet.
  • If there is not enough oil to your liking, or not enough chili flakes, you can adjust by adding some more. Allow the chili oil to cool, and then place into an airtight container (glass jar).
    A jar containing Thai Chili oil. There is a spoon with some of the chili oil in the foreground.

Notes

When stored properly in an airtight glass jar in your refrigerator, this Thai chili oil should last around 2-3 months. However because of the presence of fresh garlic and shallots in the oil, it is best consumed within one month to be on the safe side.  Be sure to use fresh and clean utensils each time you dip into the jar. 
Asian dried chilies should be used in this recipe (not Italian dried chilies). 
If you prefer a saltier chili oil, you can add extra fish sauce to taste.  Additionally if the mixture seems too dry for you, feel free to add a little more oil.
Be sure to keep the heat on low to medium-low when cooking your garlic and shallots, and stir often to prevent them from burning.  We are aiming to get them to turn a nice golden brown, and the oil should be gently bubbling when cooking these aromatics. 

Nutrition

Calories: 151kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 90mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 1559IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword Chili, chili oil, spicy
Tried this recipe?Let us know how it was!