Sweet Thai Chile Sauce
Lightly sweet, with a slight tang, and a punch in the face of heat (if you choose, and you should).
I ran into this recipe a long time ago, and I’ve been devouring it ever since. I’ve probably had more people ask for this recipe than any other, and I go through this stuff like it’s going out of style.
My favorite way to eat this sauce is when it’s drenching sticky Calrose rice. Nothing more, just rice and this killer sauce.
Sweet Thai Chile Sauce
Lightly sweet, with a slight tang, and a punch in the face of heat (if you choose, and you should).
I ran into this recipe a long time ago, and I’ve been devouring it ever since. I’ve probably had more people ask for this recipe than any other, and I go through this stuff like it’s going out of style.
My favorite way to eat this sauce is when it’s drenching sticky Calrose rice. Nothing more, just rice and this killer sauce.
Cooking Instructions
- 1
Put the first 6 ingredients in a blender and buzz for a while, until orangey and kinda frothy. Everything should be well blended, but you should still see small chunks of chiles and garlic.
- 2
Put the blended mixture into a small pot and bring to a simmer. Cook the mixture about 15-20 minutes on a low simmer, for the flavors to blend.
- 3
Meanwhile, mix the starch and water in a small container, and after the sauce has cooked for a couple of minutes, slowly add the starchy water to thicken. Don’t just dump it all in!
- 4
Depending on how much starch you used, your sauce will thicken differently. Dribble a little in, stir, and then cook a couple of minutes (~5) while the starch thickens. Look at the consistency and judge if you need more. I’ve definitely messed this up, and ended up with sweet Thai chile pudding before, so don’t over do the starch!
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