Another great recipe for you: Sweet chilli sauce.
- MAKES 1+1/4 cups Thai sweet chili sauce
- 1 cup water
- 3 tsp. cornstarch
- 3 cloves garlic, minced
- 1 tsp. dried crushed chili (more or less to taste)
- 1/4 tsp. cayenne pepper (omit for a milder sauce)
- 1/2 tsp. regular chili powder
- 1 Tbsp. fresh-squeezed lime juice
- 3 Tbsp. brown sugar (or more to taste)
- 1 Tbsp. honey
- 1 Tbsp. fish sauce (if vegetarian, substitute 1+1/2 Tbsp. soy sauce)
- optional: a sprinkling of fresh coriander to serve
- Place 1/4 cup of cool water in a small bowl or cup. Add the cornstarch and stir to dissolve. Set aside.
- Place remaining water (3/4 cup) in a sauce pan or pot over medium-high heat. As the water comes to a boil, add the remaining ingredients (garlic, crushed chili, cayenne, chili powder, lime juice, sugar, honey, and fish/soy sauce). Stir well and bring to a boil.
- Reduce heat to medium-low and add the cornstarch dissolved in water. Stir continuously as the sauce thickens (about 1 minute).
- Remove sauce from heat and taste-test. If not sweet enough, add more sugar or honey. If too sweet for your taste, add another squeeze of lime juice. If too spicy, add a little more water (you may have to add more cornstarch-water too).
- Cool and/or refrigerate until ready to serve. Top with fresh coriander, if desired, and serve as a dip with a variety of Thai or Chinese appetizers or dim sum dishes, or as an accompanying sauce with roast or grilled chicken, pork, or seafood.