Thai chili in sweet sauce. Thai sauces

My family is very fond of Thai cuisine, we especially love shrimp and chicken with a spicy Thai chili sauce. There are two types of this sauce, regular hot sauce and sweet chili sauce. We prefer the second option, it is a little softer and more tender, although it is just as sharp.

For a long time I bought this sauce in stores, in departments selling exotic products from other cuisines of the world. The sauce is not cheap, so I tried to make it myself. It turned out that the sauce is prepared quite simply, from available products and it turns out to be just as tasty and spicy as the store one.

Let's make sweet Thai chili sauce together. We will prepare all the products. From these products, we get about 200 g of sauce.

Peel the garlic and chop it very finely with a chopper.

The pungency of the chili sauce will depend on how many peppers you put in it. We love mildly hot sauce, so chop 3 small chili peppers. Also grind with a chopper. If you don't have such a thing, just grind it in a blender or pass it through a fine mesh in a meat grinder.

Put the garlic and chili in a saucepan

Pour all the sugar into the pan.

Now add the rice vinegar. You can add a little more if you like a spicy-spicy sauce.

Pour in water, except for 2 tablespoons. Put the saucepan over medium heat and cook the sauce for about 20-25 minutes. The sauce will evaporate slightly and the vegetables will soften.

In a separate bowl, mix the starch with 2 tbsp. water.

Add the starch mixture to the sauce, heat the sauce until it becomes transparent again and thickens.

We store the finished sauce in a sterile jar under a tightly closed lid for about a week. Or use it right away.

Hot and sweet Thai chili sauce is a very tasty and bright addition to seafood and chicken.

Bon Appetit!

As a big spicy food lover, I couldn't pass up this Thai sweet hot sauce recipe. It is very easy to do (by the way, I have a lot of recipes on my blog) and will suit a wide range of dishes: from pasta to, for example,. It will be especially good with shrimp, if, of course, you eat them.

Ingredients

• 3 cloves of garlic
• 2 medium red chili peppers
• 50 ml light uscus (best wine or apple cider)
• 100 grams of sugar
• 150 ml of water
• a pinch of salt
• 1 tablespoon starch (corn or potato, not essential)

From the indicated amount of ingredients, I got 300 ml of sauce.

Preparation

The pungency of the sauce depends on how many seeds you leave in the chili peppers. If you are afraid that Thai sweet spicy sauce will turn out to be very spicy, do not be lazy and clean out all the seeds. Also, keep in mind that as the sauce is stored, its pungency gradually diminishes. It will be the most burning on the day of preparation.

Garlic, chili, uscus, sugar, water, and salt should be puréed as smoothly as possible using a food processor.

Pour the resulting bright red puree into a saucepan or small saucepan and put on the stove. Let it boil and simmer over low heat for 3 minutes. It is better to stir occasionally.

Next, you need to add starch to our sauce. It is most convenient to pre-mix it with a little water and pour the resulting gruel into the sauce. This way there will be fewer lumps that will have to be broken with a fork or, more conveniently, a whisk. The starch is needed so that the sauce becomes thicker and the chili and garlic pieces remain in the thick of the sauce, and do not float up.

After you have added the starch, let the sauce boil for literally another minute, and then remove from the stove. You can pour the Thai sweet spicy sauce into a jar when it has cooled completely. The sauce can be kept in the refrigerator for a couple of weeks.

If you don't like using sugar, then you can replace it with liquid honey. In this case, you will need to take water and honey in approximately the same proportion. There is also no need to use starch, because honey will provide the required density. In this case, the sauce is cooked not for 3-5 minutes, but for about 20. You will need to make sure that the sauce does not burn.

How I learned how to make delicious hot Thai sweet and sour sauce.

My husband loves Thai sweet and sour sauce. And I bought it in liter bottles with enviable regularity. I looked, I looked at the amount of consumed sauce, read the composition of the sauce on the bottle and decided to make a sweet and sour Thai sauce myself. No sooner said than done. And lo and behold! The sauce turned out to be very tasty and guaranteed without preservatives and any chemical dyes. It took me ridiculously short time to make the sweet and sour sauce, only 40 minutes. And most of the time was spent preparing and sterilizing the bottles and pouring the sauce into them. Now Thai sweet and sour sauce is always in the house, and if it suddenly runs out, then I quickly cook it over and over again. Hot peppers and garlic can be bought all year round.

Thai sweet and sour sauce without dyes or preservatives

Composition:

• Granulated sugar - 400 grams
• Salt - 2 tbsp. spoons
• Water - 600ml
• Garlic - 12 cloves
• Hot red pepper - 8 pcs
• Apple cider vinegar - 80ml
• Starch - 4 tablespoons

How I Make Thai Sweet and Sour Sauce

Red hot peppers and garlic - the base of Thai sweet and sour sauce

My sweet and sour cans and bottles. I sterilize it in the microwave. From my experience, the container for storing the sauce should be small - 200-400 ml.
Mine, cut and peel hot red pepper from seeds. For those who like it, we leave some seeds. We clean and wash the garlic.

I fold and grind pepper and garlic in a blender. I grind finely, but not until smooth. It turns out so beautiful.

I put the resulting mass in a saucepan, add granulated sugar, salt, water, a bite and mix. If you add more vinegar - up to 120 ml, then the sauce can be stored without a refrigerator, in a dark, dry place. Well, I like the sauce with less mustache.
I put it on medium heat. After boiling, I reduce the heat and continue to cook for another 7-10 minutes over low heat until thickened.

Cook Thai sweet and sour sauce for 7-10 minutes over medium heat

Dilute starch with cold water

The sauce is stored in the refrigerator for a long time.

In recent years, I have slowly and surely returned to blanks. The reason is simple, health care. And the sauces are among my favorite winter preparations. Although, if desired, this sweet and sour sauce can be made at any time of the year. But I prefer to make the sauce in the summer when it's vegetable season. The men, comparing my sauce and the store sauce, were pleasantly surprised. The first time I used green hot peppers, so the color of the finished sweet and sour sauce was not very marketable. While I was thinking about natural dye, I bought red hot peppers from the market. And the sauce immediately began to play with golden-red hues. Simply chic! The sauce is made quickly, it is very tasty and beautiful. And how fragrant! I pour the sauce into glass bottles and keep it in the refrigerator.

So, How to Make Thai Sweet and Sour Sauce:

Composition:

• Granulated sugar - 400 grams
• Salt - 2 tbsp. spoons
• Water - 600ml
• Garlic - 12 cloves
• Hot red pepper - 8 pcs
• Apple cider vinegar - 80ml
• Starch - 4 tablespoons

We wash the cans and bottles for our sauce. We sterilize. I do it in the microwave. From my experience, the container for storing the sauce should be small - 200-400 ml.

Wash, cut red pepper and remove seeds. For spicy lovers, we leave a few seeds. We clean and wash the garlic.

Put the pepper and garlic in a blender and chop. I grind finely, but not until smooth. It turns out so beautiful.

We put the mass in a saucepan, add granulated sugar, salt, water, bite. I add 80ml vinegar (a matter of taste). We mix.

Put on fire, After boiling, cook sweet and sour sauce for 7-10 minutes over low heat until thickened.

At the same time we dilute starch with water (8 tablespoons) in a cup.

Pour the starch into a slightly boiling sauce slowly and gently, stirring occasionally. There should be no lumps.

We quickly bottle the sauce. We close. We leave our bottles with sweet and sour sauce under a towel until they cool completely. And put it in the refrigerator.

This sweet and sour sauce goes well with any meat, chicken, fish, rice, vegetables. My nephew, when visiting, pours everything he can on it. I love using Thai sweet and sour sauce in marinades and in some dishes. For example, chicken wings in sweet and sour sauce. In general, sweet and sour sauce is one of my lifesavers.

Thailand is inseparable from food. Here everyone eats and always, constantly, not three times a day, as is customary with us, but non-stop.
Thais come to the beach to eat. They will sit all day in clothes, eat, eat, eat. And then they will get up and go home even
without bathing.
All holidays, events and other festivities are accompanied by questions - "Well, how were they fed there? What did you eat there? What will be the food? "

Considering that rice is the main ingredient in Thai cuisine, it becomes clear why there is such an abundance of sauces, seasonings, spices and pastes.
What are the best Thai sauces, delicious? What Thai sauce should you definitely bring with you to Russia?
What they combine with, how to serve them correctly, what dishes and how much they cost, in today's review.

Thai pasta sauce for making Tom Yam soup

Spicy chili sauce for seafood

My favorite sauce, which I add everywhere. What kind of fish or seafood is there! I put it in potatoes with cutlets, and in pasta, and even with buckwheat.
Green chili sauce is very spicy, with a pronounced sourness of lime, and in my opinion it should be the first to pack it in a suitcase and please yourself and your family with such a valuable acquisition.

The Thai green sauce is an incomparable pleasure. As I write, my mouth continues to flow.
Probably out of habit, it may seem too sharp, but give it a chance, maybe not the first time, but be sure to love it.

It is sold everywhere - ending in large hypermarkets. Recently I met it in a small bottle for 18 baht, in Tesco Lotus, but most often it is sold in a volume of 335 grams and costs 50 baht.

Red hot sauce for meat and chicken

A rare Thai sauce does without chili, this one is the same.
Thai red sauce with chicken on the cover goes perfectly with all meat dishes and poultry.
Costs around 35 baht every 7/11.

I would also advise spicy lovers to buy a sauce with a dissonant name "Suki".
It means that this sauce is for Sukiyaki, and Sukiyaki is a way of eating beef with vegetables.
Something like a European fondue. Everything is superimposed into a saucepan with broth, from beef to vegetables, mushrooms and sauce.

Souki sauce is not as hot as green chili, so it is just right for your acquaintance. In Makro it is sold in convenient packaging - in small jars, bags and bottles.
My family constantly order it and eat it instantly.
Something remotely reminiscent of adjika, if, of course, it can be compared.

Plum Thai Sweet Sauce

It's a sweet sauce. For an amateur. For those who do not count calories and eat everything calmly. Plum sweet sauce, despite its unusual taste, is pleasant and you can also try it.
It is served with meat, fish and seafood.

Oyster Thai Sauce Nam Man Hoi

Oyster sauce is certainly not made from oysters, as its cost would be sky-high. Nam Man Hoi is made from water, starch, sugar and oyster extract.
Few dish in Thailand is complete without adding Nam Man Hoi when roasted or boiled.

Good oyster sauce is easy to find. It will be thick, almost black. The thinner the sauce and the lighter the color, the worse the oyster sauce.
In addition to Thai producers, Heinz is not far behind, which produces many hot sauces for the local consumer.
I am inclined to believe that after all, Thai brands are better than the global leader.

Thai fish sauce Nam Pla

A bottle with a light brown liquid and a specific smell will always be on your table in Thailand, be it a street cafe or a decent restaurant.
Pla is poured on us everywhere and everywhere.

Fish sauce is a kind of "juice" from fish and you better not know how it is prepared, since the recipe is not for the squeamish.
It is impossible to cook Som Tam without fish sauce, and many other Thai dishes, like Tom Yam, cannot do without it.
Thai cuisine is generally a strange combination of sweet, sour, spicy and smelly.

Tiny bottles for 5 baht are sold every 7/11 or femeli March. In my photo I have fish sauce from Macro, but you can buy it everywhere - this is such an analogue of salt in Thailand, absolutely
it is impossible to imagine any meal of the local population without it.

Shiitake sauce

Also, being in Thailand, pay attention to all kinds of sauces with mushrooms, especially shiitake sauce.
I have Heinz sauce in the photo, but there are many companies and it is not necessary to buy it.

Any housewife will find a use for this sauce. For example, I marinate meat in it for grilling, it turns out delicious.

Shiitake sauce goes well with noodles, soups, almost anything.
It is inexpensive, like all sauces in Thailand. I have never come across a sauce that is expensive 60-70 baht per bottle, mostly prices are around 35-50 baht.

And for a snack, let's make a Thai chili hot and sweet sauce ourselves.

Hot and sweet chili sauce - recipe

We will need:

5-7 small hot red chili peppers
Starch - 1 tbsp.
5-7 cloves of garlic
sugar - 5 tablespoons
Fish sauce - 1 tbsp
Water - 1 glass

Thai Chili Sauce Recipe:

We clean the peppers from the grains, only with gloves. We put everything except starch in a blender or grind it with a submersible nozzle.
Pour into a ladle and cook over low heat until boiling, stir for 5 minutes, until it begins to thicken.
Stir the starch separately in warm water and pour into a common saucepan.
Stir, remove from heat, cool, pour into a container.
The amount of ingredients can be adjusted, it will turn out more spicy or sweeter.
If you leave the chili seeds in the pods, the pungency will be added at times.

That's all for today, bon appetit!
And I ran to eat my red curry with rice, it is impossible to write such a review and not get hungry.
Enjoy your trip to Thailand and good shopping.
In the comments, share your impressions, ask questions, I will be glad to help you.

There are a lot of types of Thai sauces. There is a real variety in stores: dark and light soy, oyster, fish, shrimp, peanut, plum, tamarind and others. You can take them home with you and use them to cook Thai food. But now I'm not talking about such simple ingredients, but about homemade sauces. Of course, you can also find them in stores, but it is better to cook it yourself. Here's how to make delicious Thai sauces.

What are Thai sauces?

First, you need to introduce you to the concept of homemade Thai sauces. For a complete understanding, it is worth drawing an analogy with chutney or salsa. Caesar salad dressings or pesto are great examples. There are two types of homemade sauces in Thai cuisine: nam phrik and nam jim or nam chim - and there are many variations of them.

Namprick literally translates to "liquid with chili", which is the base of the sauce. Other ingredients range from garlic, shallots, lime juice, salt or fish sauce, and fish or shrimp paste. Namprick is usually thick or runny with chunks of ingredients, some variations for which resemble a paste, like wasabi. In restaurants, the sauce is served in small plates for vegetables, rice, meat, and is used in some dishes, such as red curry or spicy kaeng som soup. And they even eat it as a dessert: namprik nam-oh is popular with.

Namprick for red curry

Namchim sauces are usually more liquid and homogeneous. They are used for dipping pieces of meat, fish or rice. Namchim's ingredients are varied: garlic, fish sauce, sugar, lime juice, chili and others. These sauces are served in Thai restaurants for a variety of dishes. Namchim kai is also called sweet chilli or sweet spicy sauce and is served with grilled chicken,. They will bring plum namchim to you, and peanut sate to the kebabs. Siracha sauce is also popular in Thailand, which resembles orange-red hot ketchup. It gets its name from the city of Sirac in Chonburi province, where it was invented.

Siracha sauce

Thai homemade sauces are easy to make. Traditionally, they use a mortar and pestle to make them, but you can grind the ingredients with a hand blender or other convenient method. I'll start with the Lao jeow sauce, which I learned to cook in a culinary course in Luang Prabang. I promised to tell you his recipe for a long time.

Vegetables with Lao Sauce

Luak Puk - vegetables with Lao sauce

• 1 tablespoon vegetable oil
• 2 large tomatoes, cut into slices
• 8 cherry tomatoes, chopped in half
• 4 teaspoons dried roasted garlic
• 1 teaspoon chili powder
• 1 teaspoon fish sauce
• 1 teaspoon chicken stock
• 1 teaspoon salt

For this dish, you can use any seasonable vegetables: zucchini, cabbage, pumpkin, cauliflower, broccoli, baby corn, carrots and even mushrooms. Cut the selected food into pieces or slices for easy grip, dip in the sauce and eat, and simmer in salted water. Be careful not to overcook the vegetables, they should be crispy.

Sauce making process

1. Pour vegetable oil into a frying pan, add all tomatoes, salt and chicken broth, and, stirring, bring them to a soft consistency.
2. Grind the resulting mass in a mortar with fried garlic, chili powder and fish sauce until smooth.
3. Place the sauce in a small bowl and serve with the vegetables.

Little tricks

1. Usually a wok is used for cooking, but you can get by with a regular frying pan, be careful not to burn the ingredients.
2. If you don't have chili powder, replace with ground red pepper.
3. Dried fried garlic is used for the sauce in Laos. You can replace it with fresh one and sauté in oil at the very beginning.
4. Vegetarians should substitute soy sauce for fish sauce, and use water or veggie broth instead of chicken broth.
5. This sauce is perfect not only for vegetables, but also for other foods: sausages, barbecue meat. It can even be used in place of tomato paste in a pizza base. The result is a very spicy Lao-Italian dish.

Namprick ong

There are a couple of recipes for Thai homemade sauces that cannot be ignored. Each region has its own signature namprick look. In Phuket, restaurants serve - grilled spicy shrimp pasta with red onion, chili and lime, served with stewed vegetables. In the north, namprik kha is popular - a sauce with fried chili, garlic and galangal, eaten with boiled mushrooms. The very first Thai sauce that Europeans learned about back in the Ayutthaya period was namprik kapi. I'll tell you his recipe.

Nam Phrik Kapi - Thai Shrimp Pasta Sauce

To make the sauce you will need:

• 5 small chili peppers
• 5 cloves of garlic
• 2 tablespoons of shrimp paste
• 2 tablespoons sugar
• 3 tablespoons lime juice
• 3 tablespoons fish sauce

Sauce making process

1. Grind the chili and garlic in a mortar. A hand blender can be used if desired.
2. Add sugar and shrimp paste, stir.
3. Add lime juice, fish sauce and bring everything to a smooth consistency. Namprick is ready.

Little tricks

1. Traditionally in Thailand, shrimp paste is first heated over charcoal for 10 minutes before making the sauce. This gives it a special flavor. If the grill is far away, use an oven.
2. Some housewives add pea eggplants and dried shrimps to the sauce. If you find them, add two tablespoons each.
3. Namprick kapi goes well with vegetables, grilled fish or scrambled eggs.

Shrimp paste for namprick kapi

I was thinking about what sauce we would like to tell you about, and decided on two recipes: for seafood and sweet-spicy for chicken - my dad's favorite sauce, it is also called sweet chilli. Another time I will write a separate recipe for saté kebabs, for them there will be not only sauce, but also a marinade.

Nam Jim Thale - namchim thale for seafood

To make the sauce you will need:

• 4 cloves of garlic
• 4 small chili peppers
• 5 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon cane sugar

Sauce making process

1. Chop the garlic, mix it with the chili in a mortar, or use a hand blender.
2. Add the rest of the ingredients and mix well.
3. Vegetarians should replace fish sauce with soy sauce.
4. Namchim tale is perfect for grilled or steamed fish, squid and other seafood.

Different types of chili paste used for namprik

Nam Jim Kai - sweet spicy namchim for grilled chicken

To make the sauce you will need:

• 100 ml apple cider vinegar
• 100 grams of sugar
• 1/4 teaspoon salt
• 6 cloves of garlic
• 1 teaspoon dried chili powder

Sauce making process

1. Pass the garlic through a garlic press.
2. Pour vinegar into a saucepan and bring to a boil
3. Add sugar, salt and simmer for another 5 minutes.
4. Remove from heat, add garlic and chili. Cool to room temperature.
5. Namchim kai is perfect for grilled chicken, rice and many other Thai dishes. This is one of the most popular sauces in Thai restaurants.

Grilled chicken

As you can see, Thai cuisine pleases with its simplicity. You can make all these sauces in literally 20-30 minutes if guests suddenly come and want to know everything about Thailand. Enjoy your meal!