Chilli Oil

Mike Reid


  • Pot of Neutral Oil
  • Long Red Chillies
  • Lemons 
  • Limes
  • Coriander stems
  • Banana Shallot
  • Lemongrass
  • Kaffir Lime Leaves


  1. Start with a pot of cold oil, we don’t want to cook/fry anything because it’s a infusion.
  2. Roughly cut your chillies, shallots and Lemongrass (make sure you smack it open it up), making sure they are all the same size roughly and add them to the oil. Then throw in your lime leaves, along with a bulb of garlic cut in half.
  3. Cut you lemon and limes into rounds but don’t use then ends, add them to the oil.
  4. Cut up your coriander stems, wash then pat them dry before adding them to the oil.
  5. Put the oil on a very low heat, bringing to a boil then reduce to a simmer for an hour. Bring it off the heat and let it cool slightly before passing it off to remove scraps and then pouring into a large airtight jar or container. 
  6. Leave it for 2-3 weeks for the oil to properly infuse and then it’s ready to use.
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