Thai Chilli Garlic Sauce

This is another easy and fast sauce that’ll make you wonder you keep buying the generic stuff at the store.  It is awesome with grilled chicken or pork as a glaze, or chicken nuggets as a dip, or mixed into noodles.

Here’s what you’ll need:

  • 4-6 large, hot red peppers (like Jalapenos), diced
  • 6-8 heads of garlic, minced
  • Sugar, 1 cup
  • Cider vinegar, 2/3 cup
  • Mirin, 1 tbsp
  • Water, 600ml
  • Cornflour, 3 tbsp

First, dice the peppers (with seeds) and mince the garlic, and place in a mixing bowl.  Then add 500ml of water into the bowl, plus the sugar, vinegar, and mirin.  Give it a good mix and then pour everything into a large sauce pan.  Turn the heat up and bring the mixture to a boil, stirring frequently to ensure the sugar is dissolved.  Then bring the liquid down to a solid simmer and let it reduce for about 10m.


While it is simmering, mix together the remaining 100ml of water and about 3 tablespoons of cornflour, until the cornflour is well dissolved in the water.  Then, pour the cornflour mixture into the simmering liquid.


The sauce will thicken up quickly (though you may need to smooth out any cornflour clumps, if it wasn’t incorporated fully).


When it reaches a consistency that suits you, remove from the heat and pour the liquid into a large glass jar and let it cool.  That’s all!


One thought on “Thai Chilli Garlic Sauce

  1. Pingback: A Month on the Dole | The Londinium Project

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