Baked Thai Chili Paste

Baked Thai Chili Paste is a flavorful and aromatic vegetarian dish that combines roasted vegetables with a spicy chili paste, creating a delightful harmony of taste. This dish is perfect for those who enjoy bold flavors and a touch of heat in their meals.

Ingredients

• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Thai red chili paste (Nam Prik Pao) - 2 tablespoons
• Coconut milk - 200 ml
• Soy sauce - 1 tablespoon
• Olive oil - 1 tablespoon
• Fresh basil leaves - 10 grams, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced red bell pepper, zucchini, eggplant, red onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and season with salt and black pepper. Toss to coat evenly.
4. Spread the vegetable mixture evenly on a baking tray lined with parchment paper.
5. Bake in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.
6. In a separate bowl, mix the Thai red chili paste, coconut milk, soy sauce, lime juice, and chopped basil leaves until well combined.
7. Remove the roasted vegetables from the oven and pour the chili paste mixture over them, stirring to combine.
8. Return the tray to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld.
9. Once finished, remove from the oven and let it cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables used.
• Contains healthy fats from coconut milk, which can support heart health.

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