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