• Dried Shrimp and Chili Relish

    Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap)

    Ingredients:

    1/2 cup dried shrimp

    6–8 dried red chilies (adjust to spice level), soaked in warm water

    2 cloves garlic

    2 shallots, peeled and halved

    1 tablespoon fish sauce

    1 tablespoon lime juice

    1/2 teaspoon palm sugar (or brown sugar)

    1 tablespoon vegetable oil

    Optional: chopped cilantro or sliced scallions for garnish

    Directions:

    In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside.

    In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes.

    Drain the soaked chilies and remove stems.

    Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste.

    Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky.

    Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed.

    Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine.

    Serve with raw vegetables, grilled meats, or sticky rice.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 70 kcal | Servings: 6 servings (as a side condiment)

    #thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment

    Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!
    Dried Shrimp and Chili Relish Fiery Thai-Style Dried Shrimp and Chili Relish (Nam Prik Goong Siap) Ingredients: 1/2 cup dried shrimp 6–8 dried red chilies (adjust to spice level), soaked in warm water 2 cloves garlic 2 shallots, peeled and halved 1 tablespoon fish sauce 1 tablespoon lime juice 1/2 teaspoon palm sugar (or brown sugar) 1 tablespoon vegetable oil Optional: chopped cilantro or sliced scallions for garnish Directions: In a dry skillet over medium heat, toast the dried shrimp until fragrant, about 1–2 minutes. Remove and set aside. In the same pan, lightly char the garlic and shallots until softened and slightly blackened, about 3–5 minutes. Drain the soaked chilies and remove stems. Using a mortar and pestle or food processor, pound or blend the chilies, garlic, and shallots into a coarse paste. Add toasted dried shrimp and continue pounding or pulsing until well combined but still slightly chunky. Stir in fish sauce, lime juice, sugar, and vegetable oil until evenly mixed. Taste and adjust seasoning if needed—balance of salty, sour, sweet, and spicy should shine. Serve with raw vegetables, grilled meats, or sticky rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 70 kcal | Servings: 6 servings (as a side condiment) #thaifood #namprik #driedshrimp #spicyrelish #asiancondiments #chilir elish #southeastasianfood #shrimpdip #fieryflavors #stickyricelove #authenticthai #thaicooking #spicygoodness #flavorbomb #chiliheat #traditionalcondiment #homemaderelish #umamirich #spicyshrimp #seafoodcondiment Looking to level up your spice game? This Dried Shrimp and Chili Relish brings the heat, the umami, and the perfect punch of flavor to every dish!
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  • Spicy Chicken and Jalapeño Pasta

    Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat

    Ingredients:

    8 oz (225g) penne or rigatoni pasta

    2 tablespoons olive oil

    2 boneless, skinless chicken breasts, sliced thin

    Salt and black pepper, to taste

    2 garlic cloves, minced

    2 fresh jalapeños, thinly sliced (deseeded for less heat)

    1/2 teaspoon smoked paprika

    1/4 teaspoon red chili flakes (optional)

    1 cup heavy cream

    1/2 cup chicken broth

    1/2 cup grated Parmesan cheese

    Juice of 1/2 lime

    1/4 cup chopped fresh cilantro or parsley

    Optional: extra jalapeño slices for garnish

    Directions:

    Cook pasta according to package instructions. Drain and set aside.

    Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside.

    In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant.

    Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan.

    Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.

    Return chicken to the skillet and cook in the sauce for 2–3 more minutes.

    Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs.

    Serve warm with extra jalapeño slices for a fiery finish.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
    Kcal: 590 kcal | Servings: 4 servings

    #spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals

    Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecracker
    Spicy Chicken and Jalapeño Pasta Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat Ingredients: 8 oz (225g) penne or rigatoni pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thin Salt and black pepper, to taste 2 garlic cloves, minced 2 fresh jalapeños, thinly sliced (deseeded for less heat) 1/2 teaspoon smoked paprika 1/4 teaspoon red chili flakes (optional) 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lime 1/4 cup chopped fresh cilantro or parsley Optional: extra jalapeño slices for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside. In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant. Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Return chicken to the skillet and cook in the sauce for 2–3 more minutes. Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs. Serve warm with extra jalapeño slices for a fiery finish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecracker
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  • Sichuan Peppercorn Chicken

    Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil

    Ingredients:

    1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

    1 tablespoon Shaoxing wine (or dry sherry)

    1 tablespoon soy sauce

    1 teaspoon cornstarch

    2 tablespoons vegetable oil

    2 teaspoons Sichuan peppercorns

    8-10 dried red chilies

    3 cloves garlic, minced

    1 tablespoon grated ginger

    1 tablespoon chili oil with flakes

    1 tablespoon soy sauce (extra)

    1 tablespoon rice vinegar

    2 teaspoons sugar

    2 green onions, sliced

    Cooked jasmine rice, for serving

    Directions:

    In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes.

    Heat vegetable oil in a wok or large skillet over medium-high heat.

    Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn).

    Add chicken and sear until golden and cooked through, about 6–7 minutes.

    Stir in garlic, ginger, and chili oil. Cook for 1 minute.

    Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly.

    Toss in green onions and stir for 30 seconds. Remove from heat.

    Serve hot over jasmine rice with extra chili oil if desired.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 390 kcal | Servings: 4 servings

    #sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor

    Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!
    Sichuan Peppercorn Chicken Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon soy sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 2 teaspoons Sichuan peppercorns 8-10 dried red chilies 3 cloves garlic, minced 1 tablespoon grated ginger 1 tablespoon chili oil with flakes 1 tablespoon soy sauce (extra) 1 tablespoon rice vinegar 2 teaspoons sugar 2 green onions, sliced Cooked jasmine rice, for serving Directions: In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn). Add chicken and sear until golden and cooked through, about 6–7 minutes. Stir in garlic, ginger, and chili oil. Cook for 1 minute. Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly. Toss in green onions and stir for 30 seconds. Remove from heat. Serve hot over jasmine rice with extra chili oil if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 390 kcal | Servings: 4 servings #sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!
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  • Szechuan Sauce

    Spicy Homemade Szechuan Sauce with Garlic, Ginger, and Chili Heat

    Ingredients:

    2 tablespoons soy sauce

    1 tablespoon rice vinegar

    1 tablespoon hoisin sauce

    1 tablespoon chili garlic sauce (or sambal oelek)

    1 teaspoon sesame oil

    1 teaspoon sugar

    1/2 teaspoon ground Szechuan peppercorns

    2 cloves garlic, minced

    1 teaspoon fresh ginger, grated

    1/2 cup water

    1 teaspoon cornstarch (optional, for thickening)

    1 tablespoon cold water (if using cornstarch)

    Directions:

    In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and ground Szechuan peppercorns. Set aside.

    In a saucepan over medium heat, add a touch of oil and sauté garlic and ginger until fragrant, about 30 seconds.

    Pour in the prepared sauce mixture and bring to a gentle simmer.

    In a separate bowl, mix cornstarch with 1 tablespoon cold water to create a slurry (if using).

    Add the slurry to the simmering sauce and cook for another 1–2 minutes until thickened.

    Remove from heat and let cool slightly before using. Store in an airtight container in the fridge for up to 1 week.

    Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes

    Kcal: 35 kcal per 2 tbsp | Servings: ~8 servings

    #szechuan #szechuansauce #spicysauce #asianrecipes #homemadesauces #garlicginger #quickasianfood #chilisauce #szechuanpeppercorn #asiancondiments #stirfrysauce #saucelovers #fieryflavors #easyhomemaderecipes #spicygoodness #hotandsavory #veganfriendlysauce #homemadechinesefood #boldflavorboost #zestyinspiration

    Meet your new favorite sauce: this Szechuan Sauce is fiery, garlicky, and seriously addictive! Stir-fry, dip, drizzle—just YES.
    Szechuan Sauce Spicy Homemade Szechuan Sauce with Garlic, Ginger, and Chili Heat Ingredients: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 1 tablespoon chili garlic sauce (or sambal oelek) 1 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon ground Szechuan peppercorns 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 cup water 1 teaspoon cornstarch (optional, for thickening) 1 tablespoon cold water (if using cornstarch) Directions: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sesame oil, sugar, and ground Szechuan peppercorns. Set aside. In a saucepan over medium heat, add a touch of oil and sauté garlic and ginger until fragrant, about 30 seconds. Pour in the prepared sauce mixture and bring to a gentle simmer. In a separate bowl, mix cornstarch with 1 tablespoon cold water to create a slurry (if using). Add the slurry to the simmering sauce and cook for another 1–2 minutes until thickened. Remove from heat and let cool slightly before using. Store in an airtight container in the fridge for up to 1 week. Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes Kcal: 35 kcal per 2 tbsp | Servings: ~8 servings #szechuan #szechuansauce #spicysauce #asianrecipes #homemadesauces #garlicginger #quickasianfood #chilisauce #szechuanpeppercorn #asiancondiments #stirfrysauce #saucelovers #fieryflavors #easyhomemaderecipes #spicygoodness #hotandsavory #veganfriendlysauce #homemadechinesefood #boldflavorboost #zestyinspiration Meet your new favorite sauce: this Szechuan Sauce is fiery, garlicky, and seriously addictive! Stir-fry, dip, drizzle—just YES.
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  • Chicken Vindaloo with Potatoes

    Spicy Chicken Vindaloo Stew with Tender Potatoes

    Ingredients:

    1.5 lbs (680g) boneless chicken thighs, cut into chunks

    2 medium potatoes, peeled and diced

    1 tablespoon oil

    1 large onion, finely chopped

    5 garlic cloves, minced

    1-inch piece of ginger, grated

    2 tablespoons white vinegar

    1 tablespoon tomato paste

    1 teaspoon sugar

    1 teaspoon paprika

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1/2 teaspoon turmeric

    1/2 teaspoon cinnamon

    1/4 teaspoon ground cloves

    1 teaspoon chili powder (adjust to taste)

    Salt to taste

    1/2 cup water

    Fresh cilantro for garnish

    Cooked basmati rice or naan, for serving

    Directions:

    In a small bowl, mix vinegar, tomato paste, sugar, paprika, cumin, coriander, turmeric, cinnamon, cloves, chili powder, and a pinch of salt. Stir to make a paste.

    Heat oil in a large pot or Dutch oven over medium heat.

    Add chopped onion and sauté until soft and golden, about 5–7 minutes.

    Stir in garlic and ginger, cook for another minute.

    Add the spice paste and stir for 1–2 minutes until fragrant.

    Add chicken and coat it well in the spice mixture. Cook for 5–6 minutes, stirring occasionally.

    Add diced potatoes and 1/2 cup water. Stir, bring to a simmer, and cover.

    Reduce heat and cook for 25–30 minutes, or until chicken is tender and potatoes are cooked through.

    Uncover and simmer for another 5 minutes to thicken sauce, if needed.

    Garnish with fresh cilantro and serve with rice or naan.

    Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
    Kcal: 420 kcal | Servings: 4 servings

    #chickenvindaloo #spicycurry #indianfood #currynight #comfortcurry #vindaloorecipe #potatochicken #homemadeindian #fieryflavors #basmatirice #naanpairing #chickenrecipes #easycurries #onepotmeal #flavorpacked #ethnicfood #curryfromscratch #corianderandcumin #spicydinner #traditionalindianfood

    Turn up the heat with this Chicken Vindaloo with Potatoes! Bold spices, tender chicken, and soft potatoes come together in one rich and fiery dish
    Chicken Vindaloo with Potatoes Spicy Chicken Vindaloo Stew with Tender Potatoes Ingredients: 1.5 lbs (680g) boneless chicken thighs, cut into chunks 2 medium potatoes, peeled and diced 1 tablespoon oil 1 large onion, finely chopped 5 garlic cloves, minced 1-inch piece of ginger, grated 2 tablespoons white vinegar 1 tablespoon tomato paste 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1 teaspoon chili powder (adjust to taste) Salt to taste 1/2 cup water Fresh cilantro for garnish Cooked basmati rice or naan, for serving Directions: In a small bowl, mix vinegar, tomato paste, sugar, paprika, cumin, coriander, turmeric, cinnamon, cloves, chili powder, and a pinch of salt. Stir to make a paste. Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute. Add the spice paste and stir for 1–2 minutes until fragrant. Add chicken and coat it well in the spice mixture. Cook for 5–6 minutes, stirring occasionally. Add diced potatoes and 1/2 cup water. Stir, bring to a simmer, and cover. Reduce heat and cook for 25–30 minutes, or until chicken is tender and potatoes are cooked through. Uncover and simmer for another 5 minutes to thicken sauce, if needed. Garnish with fresh cilantro and serve with rice or naan. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickenvindaloo #spicycurry #indianfood #currynight #comfortcurry #vindaloorecipe #potatochicken #homemadeindian #fieryflavors #basmatirice #naanpairing #chickenrecipes #easycurries #onepotmeal #flavorpacked #ethnicfood #curryfromscratch #corianderandcumin #spicydinner #traditionalindianfood Turn up the heat with this Chicken Vindaloo with Potatoes! Bold spices, tender chicken, and soft potatoes come together in one rich and fiery dish
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