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Sweet and spicy sauce
Originating in Thailand, this sauce with sweet but spicy notes is sure to win you over.
Prep
10 min
Cook
15 min
Serves
300
Ingredients
For:
300
servings
- 4 long Thai mild chillies (approx. 100 g)
- 1 bird's eye chilli (also known as Thai chilli)
- 5 cloves garlic
- 150 ml water≈ 150 g
- 100 g sugar
- 15 ml white vinegar≈ 15 g
- 15 ml fish sauce≈ 15 g
- 5 g cornstarch (mixed with 5 ml water)
- 1 pinch salt
Method
- 1Remove the seeds from the chillies. Place them with the garlic in a blender. Coarsely chop.
- 2Add the water, sugar, vinegar, fish sauce and salt to a saucepan over medium heat. Stir until the sugar melts.
- 3Add the chilli and garlic mixture and cook for 5 minutes over low heat.
- 4Add the cornstarch diluted in water and cook for one more minute until the sauce starts to thicken.
- 5Chill in the fridge before serving.
Notes
If you can't find large Thai mild chillies, you can replace them with Landes mild chillies, but add a second hot chilli to balance them out. Also replace the bird's eye chilli with another small hot chilli if you can't find it. This sauce keeps for up to 3 weeks in the fridge.
