Recipes with Red chili
18 recipes
There are 18 recipes here that use Red chili, and every one of them is scored against what is actually in your fridge before it is shown. The quickest is Stir-Fried Water Spinach with Shrimp Paste at 10 minutes; the longest, Manadonese Spicy Chicken, takes 45. 4 of them finish in twenty minutes or less, which is usually what matters on a weeknight.
None of these need an oven, an air fryer, or a microwave — a stove and a pan is enough. 5 are vegetarian. 16 are properly spicy.
Red chili turns up most often alongside Palm sugar, Tomato, Bird's eye chili and Indonesian bay leaf — if you have one or two of those as well, more of this list becomes cookable tonight rather than after a shopping trip. Add what you have to your fridge and the recipes reorder themselves around it, with anything missing collected into a shopping list.
Stir-Fried Water Spinach with Shrimp Paste
Five minutes in a hot wok. One secret only: never put a lid on it.
⏱ 10 min🍽 3 servingsEasy
Sweet Crisp Tempeh
Sweet, dry, and keeps for three days. The cheapest rice companion there is.
⏱ 25 min🍽 4 servingsEasy
Eggs in Chili Sauce
Boiled eggs flash-fried for a skin, then coated in properly cooked red chili paste.
⏱ 30 min🍽 4 servingsEasy
Manadonese Spicy Chicken
Honest heat from whole bird's eye chilies, with a slap of lemon basil and ginger.
⏱ 45 min🍽 4 servingsMedium
Fried Fish with Fresh Chili Salsa
The sambal is raw — just sliced and hit with hot oil. Five minutes, and far fresher for it.
⏱ 25 min🍽 3 servingsEasy
Vegetables in Coconut Milk
Gentle coconut richness. Never cover the pot after the coconut milk goes in — it will split.
⏱ 35 min🍽 5 servingsMedium
Spicy Potato and Chicken Liver
The potato is diced small and fried crisp first — that is what separates it from the soggy version.
⏱ 40 min🍽 5 servingsMedium
Eggplant in Chili Paste
The eggplant is flash-fried in hot oil so it does not soak up oil like a sponge.
⏱ 25 min🍽 3 servingsEasy
Fried Catfish with Shrimp Paste Sambal
The sambal is pounded, not blended. It comes out coarse, and that is exactly right.
⏱ 30 min🍽 3 servingsEasy
Long Beans with Crispy Anchovies
The anchovies are fried separately so they stay crisp on the plate. A cheap dish that does not taste cheap.
⏱ 20 min🍽 3 servingsEasy
Eggs in Padang-Style Sauce
Hot, savoury, and deep orange. A simplified take on the sauce usually reserved for crab.
⏱ 30 min🍽 4 servingsMedium
Catfish in Spiced Coconut Broth
The catfish is fried crisp first, then briefly simmered in spiced coconut broth. It stays firm rather than going soft.
⏱ 40 min🍽 3 servingsMedium
Fried Catfish with Tomato Sambal
The sambal is fried, not raw — that is what makes it keep until tomorrow and taste deeper.
⏱ 30 min🍽 3 servingsEasy
Prawn and Petai Sambal
Hot, pungent, and not for everyone. The petai gets only a brief fry so it stays crunchy.
⏱ 25 min🍽 3 servingsMedium
Green Beans with Crispy Anchovies
The anchovies are fried separately and added off the heat. Cooked with the vegetables they go soft in two minutes.
⏱ 18 min🍽 3 servingsEasy
Anchovy and Peanut Sambal
Keeps a week in a jar and rescues a lot of lunches. The anchovies and peanuts must be bone dry before they meet the sambal.
⏱ 30 min🍽 8 servingsEasy
Shredded Spicy Chicken
Keeps three days and goes with anything: rice, bread, or as a filling. Shred the chicken while warm so the fibres come apart easily.
⏱ 40 min🍽 5 servingsEasy
Bean Sprouts with Salted Fish
The salted fish is fried first and needs no extra salt. Taste before seasoning — it is almost always salty enough.
⏱ 12 min🍽 3 servingsEasy