Thai Sweet Chilli Sauce

 

Thai Sweet Chilli Sauce

Inspired by Marions Kitchen
Recipe Tweaked by Sanjay Hingorani

Ingredients:

20 Fresh Large Red chillies (I used a large Red Bell Pepper, we need the sweetness and colour here not the hotness)

10 Fresh Birds Eye chilli (you may want to tone this down, I like it very hot. You may remove the seeds, again, I don't)

5-6 Large cloves of garlic chopped
All above coarsely chopped.

1 tsp corn starch slurry. Use potato starch if you can, it leaves the sauce more clear.
1 cup sugar 1/2 cup Water
1 star Anise (I added)
1 tsp fish sauce or light soy sauce (not dark soy)
1 tsp Salt

Method:

Coarsely pulse the red chillies and garlic, go just a few times. Make sure you don't make a paste.

Heat the sugar n water on med flame. Add the chilies and garlic when it comes to boil. Leave to simmer on low for 20 mins. Add the fish sauce and star anise. Add the salt. Add the slurry after 15 mins of cooking. Stir well. Go for another 5 mins. Done.

Cool it down completely. It will thicken as it cools. Store in air tight jar. It will last a few weeks in the fridge. If you haven't already eaten it before that.

Goes well with spring rolls and everything else.

Eat, Enjoy, Repeat !

Cheers
Sanjay

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