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Thai spicy sweet chilli sauce


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Ingredients

1 litre(s)

One bottle

  • 200 gram cane sugar
  • 350 gram water
  • 100 gram rice wine vinegar
  • 30 gram garlic cloves
  • 120 gram Red chilli's, Cut in half
  • 80 gram Birds eye chilli's
  • 20 gram ginger root, Roughly chopped
  • 4 level tablespoons Corn Flour
  • Hand full cilantro, Finely chopped
  • Lime juice and fish sauce, To taste
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Get started
  1. Put the garlic, ginger and chilli pepers in the TM-bowl, 5 seconds at speed 7.

    Scrape down the bowl.

    Mix the cornflour with 5 tablespoons of water in a separate bowl until the lumps are gone. Add the rest of the ingredients, together with the corn flour mix to the TM-bowl. Cook the mixture 10 minutes at 100 degrees, speed 1 Top removed.

    Season with lime juice and fish sauce at the end, add finely chopped coriander and blend for 5 seconds on speed 2 reverse

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Tip

Pour the still steaming sauce in a sterilized jar, lit on, turn up side down untill cooled. Keep in fridge for over a year.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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