THAI CHILI GARLIC OIL RECIPE RECIPES

Steps:

• Pour the light olive oil in a heavy bottomed saucepan, approximately 2 quart size is plenty large.
• Heat the oil over low heat.
• Add the sliced garlic cloves to the oil and stir.
• Then, add the crushed red pepper flakes - you can vary the amount depending on how hot or mild you would like the chili oil to be. The amount listed in the recipe is for medium heat. For mild, use .5-.75 ounces. For hot, use 1.5 or more ounces.
• Stir to combine and continue heating the oil over low heat, just until the surface of the oil is gently shimmering. You do not want to boil or burn the oil or the garlic.
• After the oil begins to shimmer, remove from heat and allow to steep for 1 hour.
• After 1 hour, remove and discard the garlic clove slices. This is important and required due to safety concerns.
• The crushed red pepper can be left in the oil or strained out - it is up to you. Leaving the crushed red pepper in the oil will intensify the heat over time, so remove it if you don't want to risk the oil becoming too spicy.

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.