Thai Chilli Sauce

Very, very hot

Preparation info
  • Makes

    50 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This is hot, hot, hot! Be careful to taste only the tiniest bit at first. I found my initial bite frightening, but subsequent nibbles turned pain into pleasure.

Enjoy a dab alongside grilled meat and rice dishes, stir-fried noodles, added to a dressing for cold chicken salad, or added judiciously to Prawn and Orange Salad (see Some Simple Suggestions and Menu Ideas).

Dried shrimp may be added to this spicy brew: soak several along with the chil