Does anyone have an authentic recipe for Thai Sweet Chili Sauce?

Thai Chili Sauce, "Nam Prik Kiga"



This is a common dip for assorted seafood and barbeque style foods.



Ingredients



12 tablespoons Thai chile peppers, sliced thinly

4 tablespoons shallots (or small red or purple onions), sliced thinly

2 tablespoons garlic, sliced thinly

3 tablespoons coriander plant including root, chopped

1 tablespoon lime juice

1 tablespoon fish sauce



Method



Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.



Thai Sweet %26amp; Sour Sauce, "Nam Jim Priao Wan"



This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink!



This is promarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing. And with "turkey season" being imminent in the West, you might want to note the suggestion below for a simple stir fry.



Ingredients



1 cup pineapple juice

1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)

1/4 cup tamarind concentrate mixed with 2/3 cup water

1/2 cup lime juice

3 tablespoons coconut cream

1 tablespoon red curry paste

1 teaspoon ginger, grated



Method



Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.



Serving %26amp; Storage



Will keep for 2-3 weeks in a refrigerator.



Sweet and Spicy Chile Dipping Sauce



1/2 cup white vinegar

1 cup sugar (preferably date palm sugar)

1/2 teaspoon salt

1 Tablespoon Chinese-style chili-garlic sauce (preferably Lee Kum Kee brand)



note: this sauce can be found in most Asian markets already prepared and

bottled, usually called Sweet Chili Dipping Sauce



In a small saucepan, combine the vinegar and 1/2 cup of sugar. Bring to a

low boil over medium heat, stirring occasionally. Lower the heat to medium

and stir in the rest of the sugar. Cook for 2 minutes, stirring frequently

as the mixture comes to a boil. Reduce the heat and add the salt. Stir in

the chili paste and remove from the heat - cool, and serve at room

temperature.



Try this for summer barbeques - hopefully, you'll find it as good as we have.Does anyone have an authentic recipe for Thai Sweet Chili Sauce?
Hate to be a peasant but its silly to make it as its so very cheap at any supermarket



about 90pence a bottleDoes anyone have an authentic recipe for Thai Sweet Chili Sauce?
1/2 c Rice vinegar

1/4 c Sugar

2 tb Plum sauce

1 tb Thai fish sauce

1 tb Fresh lime or lemon juice

2 ts Tomato paste

1 t Minced garlic

1/2 ts Minced serrano chili

1/2 ts Ground red chili paste

1/2 ts Sweet paprika

1/2 ts Salt

1/2 ts All-purpose flour, mixed

-with 1 T cold water



Combine all ingredients and 1/2 c water in a small

saucepan, and bring to a boil. Reduce heat and simmer

for 4 minutes. Let cool. Will keep in refrigerator for

3 days.Does anyone have an authentic recipe for Thai Sweet Chili Sauce?
3 tablespoons hot ground chili paste

2 teaspoons minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

4 tablespoons chopped cilantro



2 cups







1/2 cup Rice vinegar

1/4 cup Sugar

2 tb Plum sauce

1 tb Thai fish sauce

1 tb Fresh lime or lemon juice

2 ts Tomato paste

1 ts Minced garlic

1/2 ts Minced serrano chili

1/2 ts Ground red chili paste

1/2 ts Sweet paprika

1/2 ts Salt

1/2 ts All-purpose flour, mixed with 1 Tbsp cold water



Combine all ingredients and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days



1/2 cup Rice vinegar

1/4 cup Sugar

2 tablespoons Plum sauce

1 tablespoon Thai fish sauce

1 tablespoon Fresh lime or lemon juice

2 teaspoons Tomato paste

1 teaspoon Minced garlic

1/2 teaspoon Minced serrano chili

1/2 teaspoon Ground red chili paste

1/2 teaspoon Sweet paprika

1/2 teaspoon Salt

1/2 teaspoon All-purpose flour, mixed with

1 tablespoon cold water





Directions:



Combine all ingredients and 1/2 cup water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.







This recipe for Thai Sweet Chili Sauce serves/makes 1.5 cups
i suggest you just buy it in the bottle.



mae ploy makes a really good one, and if you can find in the asian market, it's usually about $2.