Best 3 Thai Hot Chili Sauce Recipes

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Thai hot chili sauce, also known as Nam Prik Pao, is a staple ingredient in Thai cuisine, renowned for its fiery heat and distinctive flavor. Made from a combination of fresh red chilies, garlic, shallots, and spices, this sauce adds a vibrant kick to a variety of dishes, ranging from classic Pad Thai to spicy curries and stir-fries. Whether you're a seasoned Thai food enthusiast or new to the vibrant world of Thai flavors, finding the best recipe for Thai hot chili sauce is essential to capturing the authentic taste of this beloved condiment. In this article, we'll delve into the secrets of crafting the perfect Nam Prik Pao, exploring different variations, essential ingredients, and step-by-step instructions to guide you towards creating a delicious and authentic Thai hot chili sauce that will elevate your culinary creations to new heights of flavor and heat.

Let's cook with our recipes!

HOMEMADE THAI CHILI SAUCE



Homemade Thai Chili Sauce image

Provided by Matt Bray

Time 15m

Number Of Ingredients 5

1 cup Thai chilies (stemmed and seeded)
2 cloves garlic
⅓ cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • Place all ingredients in a food processor and pulse blend to your desired consistency.
  • Serve immediately or refrigerate to keep.

THAI SWEET CHILI SAUCE



Thai Sweet Chili Sauce image

Similiar to Mae Ploy. Additions may be added...ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari...and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There's some benefit to thickening with starch and using less sugar.)

Provided by gailanng

Categories     Sauces

Time 10m

Yield 1 cup approximately

Number Of Ingredients 8

3 garlic cloves, peeled
2 hot red peppers (jalapeno, serrano, thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
  • In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
  • Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
  • Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

SWEET CHILI THAI SAUCE



Sweet Chili Thai Sauce image

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Provided by Tania Hobson

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 24

Number Of Ingredients 8

1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

Steps:

  • Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g

Tips:

  • Choose the right chili peppers: For a milder sauce, use mild chili peppers such as Anaheim or Poblano peppers. For a hotter sauce, use hotter chili peppers such as Cayenne or Habanero peppers.
  • Roast the chili peppers: Roasting the chili peppers brings out their flavor and makes them easier to peel. You can roast the peppers in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or you can char them over an open flame.
  • Remove the seeds and ribs from the chili peppers: The seeds and ribs are the hottest parts of the chili peppers, so removing them will help to reduce the heat of the sauce. You can use a spoon or a knife to remove the seeds and ribs.
  • Use fresh ingredients: Fresh ingredients will give your sauce the best flavor. If you can, use fresh chili peppers, garlic, ginger, and lemongrass. If you don't have access to fresh ingredients, you can use dried ingredients, but the flavor will not be as good.
  • Simmer the sauce for a long time: Simmering the sauce for a long time will help to develop the flavors and thicken the sauce. You can simmer the sauce for anywhere from 30 minutes to 2 hours.
  • Taste the sauce as you go: Taste the sauce as you simmer it and adjust the seasonings as needed. You may need to add more chili peppers, garlic, ginger, or lemongrass to taste.

Conclusion:

Thai hot chili sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It can be used as a dipping sauce for spring rolls, egg rolls, and chicken wings. It can also be used as a marinade for chicken, fish, and tofu. And it can be added to soups, stews, and curries to give them a spicy kick. If you like spicy food, then you should definitely try making your own Thai hot chili sauce. It's easy to make and it's a great way to add some heat to your favorite dishes.

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