Sweet Chilli Sauce

Name: Sweet Chilli Sauce
Yield: Makes 300 ml
Cuisine: Thai
Ingredients: 8 bird’s-eye chillies, half of them pureed in a small blender, the rest finely chopped; 1 tablespoon nam pla (Thai fish sauce); juice of 1 small lime; 1 teaspoon salt; 1 tablespoon nam pla (Thai fish sauce); 100 ml distilled white vinegar; 6 large garlic cloves, crushed; 100 ml hot water; 225 g sugar

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This Thai sauce has a wonderful, distinctive flavour: it’s intensely thick and sweet, with a copious amount of garlic. Bird’s-eye chillies are fiery little numbers and really add a punch to southern Asian foods. If you can’t find them, use the smallest ones available - this generally means the hottest.

Ingredients

8 bird’s-eye chillies, half of them pureed in a small blender, the rest finely chopped
100 ml hot water
225

Asia
Thailand
Fish course
Sauce
Pescatarian
Gluten-free
South East Asia

Method

Put the chillies in a pan, pour over the hot water and leave to soften for 20 minutes.
Once the chillies have softened, heat them in their soaking water, then add the sugar, vinegar, garlic and salt and bring to the boil.
Simmer for 12–15 minutes, until syrupy.
Stir in the nam pla and lime juice, then leave to cool at room temperature. Keep