Classic Thai chili sauce

March 12, 2017




Fish sauce, 2 tablespoons
Green and red chili, diced, 1 each
Lime juice, 2 tablespoons
Chopped garlic, 1 teaspoon


Method of preparation


A combination of the above makes this a great basic sauce to add a Thai flavour to just anything! It is fine to omit garlic or lime in some case - or to add more chili in many cases! It is also optional to add a fresh sprig of coriander as well.


My note


In order to turn this into a spicier ‘Ginger Sauce’, just simply pound all the dry ingredients in the mortar instead of dicing them - beginning from the young and fresh ginger before adding the garlic, chili and the rest. The liquid from the lime and fish sauce need to be multiplied if ginger is added. A pinch of sugar would help balancing the sharp, spiciness taste (i.e. if the more mellow ‘ginger sauce’ is preferred). It’s best to add coriander for ginger sauce.

The ginger sauce is a truly amazing choice for beef, fish, chicken and seafood, or even to just have it on its own with white noodles. Ginger helps refreshing up the basic ‘too comfort’ food tastes and it pleasantly helps reduce the oily, fattening tastes.    

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