THAI SWEET CHILI DIPPING SAUCE
Make and share this Thai Sweet Chili Dipping Sauce recipe from Food.com.
Provided by troyh
Categories Thai
Time 50m
Yield 1 cup, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small saucepan and bring to a boil.
- Reduce heat to very low, cover and simmer for 45 minutes to 1 hour, or until sauce is thickened.
- Taste and adjust seasonings as necessary.
- Transfer to small dipping dishes.
Nutrition Facts : Calories 104.9, Fat 0.4, SaturatedFat 0.1, Sodium 591, Carbohydrate 25.6, Fiber 1.9, Sugar 21.8, Protein 1.9
SWEET CHILI THAI SAUCE
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
Provided by Tania Hobson
Categories Appetizers and Snacks Spicy
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g
SWEET CHILE DIPPING SAUCE
Provided by Andy Ricker
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8-12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.
CHEF JOHN'S THAI-STYLE SWEET CHILI SAUCE
Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
- Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
- If not using immediately, transfer to a glass jar with a lid. Refrigerate.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.4 g, Fiber 0.1 g, Protein 0.4 g, Sodium 310.2 mg, Sugar 14.3 g
THAI SWEET CHILI SAUCE
Similiar to Mae Ploy. Additions may be added...ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari...and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There's some benefit to thickening with starch and using less sugar.)
Provided by gailanng
Categories Sauces
Time 10m
Yield 1 cup approximately
Number Of Ingredients 8
Steps:
- Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
- In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
- Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
- Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.
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