sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from Foolproof Thai Cooking Cookbook. While there are many commercially prepared chili sauces, nothing beats the taste of a freshly made sauce. Great for dipping all sorts of things— wontons, spring rolls, egg rolls, etc. Can be kept in a fridge for up to a week. Notes: for a thicker sauce, add up to 1-2 tsp of cornstarch to mixture before boiling.”
READY IN:
25mins
SERVES:
6-8
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 6 ounces large red chilies, finely chopped and seeded (leave seeds for a spicier flavor)
  • 3 tablespoons coarsely chopped garlic (more to taste)
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar (or malt vinegar)
  • 1 tablespoon fish sauce (nam pla)
  • 1 tablespoon oil
  • salt
  • 5 fluid ounces water

Directions

  1. Put all the ingredients in a wok or saucepan and bring to a boil.
  2. Turn the heat to very low, cover, and simmer gently for 15 minutes. Remove from heat and leave to cool.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: