Sauces
Thai
ThaiSweet Chilli Sauce
A sticky, sweet-and-spicy Thai dipping sauce for spring rolls, prawns and grilled chicken. Basic doctors a shop jar; Better simmers fresh red chilli and garlic into a glossy syrup; Ultimate balances bird's eye chilli, palm sugar and fish sauce the traditional way.
Gluten-free
Dairy-free
Nut-free
Ultimate version
Traditional balance of bird's eye chilli, palm sugar and fish sauce, finished with coriander root.
Per serving£0.90
Total cost£3.60
Time30 min
Ingredients for 4
- 4 long red chillies , finely chopped
- 2 bird's eye chillies , finely chopped, to taste
- 4 cloves garlic , pounded to a rough paste
- 100 g palm sugar , grated, or light brown sugar
- 120 ml rice vinegar
- 100 ml water
- 1 tbsp fish sauce
- 1 tbsp coriander root and stem , finely chopped
- 1 tbsp cornflour , mixed with 2 tbsp cold water
Method
- Pound the garlic and coriander root to a rough paste in a pestle and mortar.
- Put the palm sugar, vinegar and water in a small saucepan and warm gently until the sugar dissolves.
- Add the garlic paste, both chillies and the fish sauce, then simmer for 8-10 minutes until reduced and fragrant.
- Stir in the cornflour slurry and cook for a further 1-2 minutes until glossy and lightly thickened.
- Cool completely so the sauce sets to a sticky, spoonable consistency, then taste and balance the sweet, sour, salty and hot before serving.
Equipment
- small saucepan
- pestle and mortar
- chopping board
The three ways, side by side
Budget
Jarred sweet chilli sharpened up with fresh lime and garlic.
Better
A proper glossy syrup simmered from fresh red chilli, garlic and vinegar.
Ultimate
Traditional balance of bird's eye chilli, palm sugar and fish sauce, finished with coriander root.