Thai Sweet Chili Sauce
This delectable, fiery sauce, from Ken Hom’s Foolproof Thai Cooking, (hands down our favorite Thai cookbook) is the key to our northern style phad thai, but also makes an excellent dipping sauce for Thai spring rolls or pot stickers. Be sure to wear gloves while working with the chilies, especially if you intend to seed them, as the capsaicin (the element in hot peppers that makes them taste and feel hot) will burn your hands, though eventually they just feel numb.
Thai Sweet Chili Sauce
Time: 30 minutes Cooking time: 15 minutes
Makes: about a cup of sauce
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6 oz. large, fresh red chilies, finely chopped (seeded if you want a milder sauce)
3 tbsp. coarsely chopped garlic
1 tbsp. sugar
1 tbsp. white rice vinegar or malt vinegar
1 tbsp. fish sauce
1 tbsp. vegetable oil
salt to taste
5 fl. oz. water
Combine all ingredients in a wok or saucepan and bring to a boil. Turn heat very low, cover, and simmer gently for 15 minutes. Remove from the heat and let cool before blending until mostly smooth (an immersion blender is immensely helpful here, though a standard blender or food processor also work). Reheat in wok or saucepan for about 3 minutes to bring out the flavor, adding more salt if necessary. Once cool, it is ready to use, or can be stored in the fridge in a jar.
The finished sauce
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