Hello Thai food fans,
As many of you already know, this sauce is used everywhere in Thailand and all over the world. It goes so well with deep-fried foods and street stall snacks. I’m also guilty of having this sauce with KFC chicken for some finger-lickin’ goodness!
At Rosa’s, we use sweet chilli sauce with many of our starter dishes; some customers prefer this as an alternative to the spicier dipping sauces. It also perfectly complements grilled / bbq dishes for those who prefers something more sweet and savoury, then spicy. Check out our Grilled Beef Salad recipe for some inspiration.
Let’s learn how to make this classic homemade sauce from scratch. We don’t want any of those store-bought bottles, do we?
Makes 400–500ml (14–17fl oz)
Blend the pineapple, chillies, garlic, lemongrass and galangal in a blender or using a pestle and mortar until a very fine paste. Set aside.
Set a deep saucepan over a high heat and add the rice vinegar, followed by the salt and sugars. Stir constantly until everything has dissolved, then slowly mix in the pineapple paste one tablespoon at a time. Cook over a gentle heat, adding the cornflour a teaspoon at a time until the sauce has your desired thickness. The finished sauce should have a bright orange-red colour.
It will last up to 4 weeks if you store it in the fridge in an air-tight container.
Alternately, you can find this recipe, along with other dipping sauces, on page 210 of our Rosa’s Thai Cafe the Cookbook.
Don’t forget to share what you’ve cooked with us on social media #AskSaiphin. Enjoy!