A great base for a flavoursome sauce.
Sweet & Spicy Red Pepper Paste
If dividing this recipe into 6 portions, each portion contains:
109 Calories / 10g Fat / 3.5g Carbohydrates / 1g Protein / 1.6g Fibre
As with all UK labels, the carbs listed are already net carbs - do not subtract the fibre.
Nutritional information for the whole recipe:
655 Calories / 61g Fat / 21g Carbohydrates / 5.9g Protein / 9.5g Fibre
3 Large Red Peppers (around 375g)
30g Chillies - reduce this for less heat!
30g Garlic Cloves
60ml Olive Oil
Salt, to taste
Chop the red peppers into large chunks and remove the stalks from the chillies.
Grill / roast the peppers and chillies on a high heat (we had the Ninja Grill set to 210°C) for around 20 minutes - you want these nicely charred.
Transfer the peppers & chillies to a small food processor and add the garlic cloves, olive oil and salt. Blend to create a paste.
That’s it! This can now be used as a firey marinade, or as a base for sauces.
To make a coconut curry sauce
We use around 50-60g paste per portion. Again - adjust this to suit your taste. Heat the paste in a pan and add around 100ml coconut milk per portion. Heat it through and serve with your protein of choice. Enjoy!