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Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

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.