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This is the typical Thai chile sauce that is found in many forms--served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.
Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.
Ingredients
- 2 cloves garlic, sliced
- 3 fresh, small Thai chiles, or substitute fresh piquins or chiltepins, stems removed, minced with the seeds (or more to taste)
- 1/4 cup freshly squeezed lime juice
- 1/4 cup prepared nam pla fish sauce (available in the ethnic sections of some grocery stores, or in Asian markets)
- 2 cilantro leaves, chopped
Instructions
Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.
| Servings |
| 1/2 cup |
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This is the typical Thai chile sauce that is found in many forms--served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.
Ingredients
InstructionsCombine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.
|
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