Serve as dipping sauce, instead of peanut sauce, with satays, Thai fish cakes, and spring rolls.
Ingredients
4 tablespoons vinegar
5 tablespoons sugar (level)
1⁄2 cup water
1 tablespoon Thai fish sauce (nam pla)
1 piece galangal (pelled and grated, 1/2 inch piece)
1 chili pepper (small red Thai chili, thinly sliced)
1⁄3 cup carrot (shredded carrot)
2 tablespoons peanut butter (optional, roasted peanuts, chopped)
Instructions
- Place all ingredients, with the exception of shredded carrot and toasted peanuts, if using, in a sauce pan. Heat to the boiling point and simmer for 5-6 minutes.
- Add carrot and peanuts, if using.
- Allow to cool down to room temperature and serve.
Yield
1 cup
Preparation time
15 minutes
Cooking time
5 minutes
Total time
20 minutes
Notes
There are many variations and esperimenting is the best way to find your particular favorite:
- Add more sugar, or add less.
- Add finely chopped garlic.
- Substitute the small Thai chili with 1 teaspoon sambal oelek; or add red bell pepper, thinly sliced and add a few chili flakes.
- Substitute carrot with thinly sliced scallions or spring onions, even diced cucumber.
Source
For a non-stove variation, substitute most of the liquid with pienapple juice, and the vinegar with some lime juice.
easy, condiments
sauces, dips, spiced
Thai food recipes
Food in Asia
Food in Asia