Thai Sweet Chilli Sauce - by Philip Lam
This thai sweet chilli sauce recipe is versatile and works well with chicken, seafood and meat dishes. Although the main ingredient is chilli, sugar is used to take the edge off the heat and give the sauce a pleasant and balanced taste. If you would prefer the sweet chilli sauce to be hotter, you can add an extra small red chilli.
Ingredients
- 3/4 cup of sugar
- 1/2 cup of white wine vinegar
- 1 teaspoon of salt
- 4 garlic cloves, crushed
- 6 large red chillies, seeded and chopped
- 1 tablespoon of fresh ginger, grated
- 1 teaspoon of thai fish sauce
- 1 cup of water
Cooking Instructions
Combine the sugar, vinegar, salt and water in a small saucepan. Bring to a boil, stirring all the ingredients to dissolve the sugar, and simmer for 5 minutes.
Add the garlic, chillies and ginger to the saucepan. Continue to simmer over a medium heat for 15-20 minutes, stirring constantly until the sauce has reduced and thickened. Remove from the heat and stir though the thai fish sauce.
Blend the mixture in a food processor or blender to produce a sauce. Transfer to a jar and seal. The sauce can be stored in the refrigerator for up to 4 weeks.
