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Written by Jason Logsdon

Thai Chili Infused Peanut Oil Recipe

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Thai cooking uses a wide variety of hot chilies including the bird's eye chili pepper and Thai chili pepper. Infusing them into peanut oil is a great way to harness their fruity flavors and hot spices and make them easy to use in dishes whenever you want. You can alter the amount of chili peppers used, depending if you are looking for a mildly spicy oil or a hot-sauce caliber condiment with peanut oil undertones. Changing up the types of peppers used will also greatly alter the resulting flavor profile, as will substituting sesame oil for the peanut oil.

Thai chile infused peanut oil

Modernist Tools, Ingredients, and Techniques Used

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Thai Chili Infused Peanut Oil Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 30 Minutes

Thai Chili Infused Peanut Oil Ingredients

For the Thai Chili Infused Peanut Oil

8 dried birds eye chili peppers
5 dried Thai chili peppers
1.5 cups peanut oil

Thai Chili Infused Peanut Oil Instructions

For the Thai Chili Infused Peanut Oil

Coarsely chop the chili peppers then combine with the peanut oil in a whipping siphon. Seal the whipping siphon, fully charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the peanut oil and let sit for at least 5 minutes before using.
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Thai Chili Infused Peanut Oil Recipe

PT30M Ingredients: 8 dried birds eye chili peppers 5 dried Thai chili peppers 1.5 cups peanut oil
4 stars - based on 104 reviews
Infusing bird's eye chili peppers and Thai chili peppers into peanut oil is a great way to harness their fruity flavors and hot spices while making them easy to use in dishes whenever you want.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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