- Yield : 1 cup
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 30m
This is a really simple chili sauce that goes well as a dip in Thai and other Asain cuisine dishes. I use it along with Hoi Sin sauce in duck pancakes. You can use it to marinate chicken and stir fry. It can be prepared and kept for a long time. Ideally it is prepared by deep frying each ingredient and then pounding in a mortar and pestle. This is an alternate quicker method.
- 8-10 dried red chilies
- 8 garlic cloves
- 1/4th cup sunflower oil
- 1 Tablespoon Demerera sugar
- 1 tea spoon salt
Wash and slice the chillies in half length ways. Remove the seeds and the tops from the chillies .Roughly chop the deseeded chillies.
Place the chillies in the food processor along with the garlic. Blend until you get a fine paste.
Heat the oil in a wok and place on medium high. The smell of chilli goes everywhere and it can be pungent so it's best to open the windows as it affects some people more than others. Add the brown sugar, salt, chili and garlic paste and fry for 5 minutes. Continue to stir till it become deep brown. Be careful not to burn the chilies.
Place in a jar and store.
Bangkok Thai Cooking Academy
1. Regular small sized onions can be used in place of shallots.
2. The Chili sauce is a great marinade in a chicken/beef stir fry.
4. You may add a spoon of fish sauce and shrimp paste right in the end while frying the ingredients.