This sauce is perhaps most commonly served with chicken, although it can also be good with deep fried spring roles. The Thai original of this recipe also called for a half-cup of pickled garlic liquid. Since pickled garlic is hard to come by outside of Thailand even in Asian groceries, you can probably leave it out.
Ingredients
Servings: 20
| 6 |
cup |
Palm sugar |
| 2 |
tbsp |
Salt |
| 3 |
cup |
Vinegar |
| 10 |
pepper |
Red hot chilis (Thai) |
| 20 |
pepper |
Green hot chilis (Spur or Serano) |
Preparation
- Heat the palm sugar, salt, pickled garlic juice and vinegar over a low flame until it comes to a slow boil.
- Slice the chillies and add them to the mixture. There's no need to finely chop them, as the hot liquid will break them down on its own. Mix thoroughly and remove from heat.
An interesting variation is to substitute pineapple juice for the vinegar.
Nutrition Facts
Servings Per Recipe 20
|
|---|
| Amount Per Serving |
| Calories 267 |
Calories from Fat 2 |
| Total Fat 0g |
0% |
| Saturated 0g |
0% |
| Cholesterol 0mg |
0% |
| Total Carbohydrate 67g |
22% |
| Dietary Fiber 1g |
4% |
| Sugars 64g |
|
| Protein 1g |
|