Thailand has aced the art of dipping sauces. There’s always a specific sauce for most snack dishes, and the sweet chilli sauce is definitely the most well-known around the world. This is an easy recipe that’s perfect for your grilled skewers, prawn crackers, and deep-fried snacks. Or just dip anything else you fancy in it, really!
Sweet chilli dipping sauce
150g cubed pineapple
10 long red chillies
2 red peppers
10 garlic cloves
2 lemongrass stalks, chopped
1 tablespoon crushed galangal (this is specific to Rosa's recipe, feel free to leave out if you can't find galangal)
150ml rice vinegar
1 teaspoon salt
3 tablespoons palm sugar
3 tablespoons demerara sugar (or brown sugar)
1 tablespoon cornflour
- Add all of the vegetables and herbs into a blender, followed by sugar and rice vinegar. Whizz into a paste.
- Transfer to a saucepan set over high heat. Add 2 cups of water, palm sugar and salt. Keep stirring until the sugar has fully dissolved.
- Add the cornflour roux (cornflour dissolved in water) to the sauce to thicken the sauce. Stir continuously.
- Once the sauce starts to boil, turn the heat down and simmer for 15 minutes. Turn off heat once the sauce is thick with a glossy finish. If you find that the sauce isn't to your desired consistency, simply add more cornflour roux or water.
Keep in an airtight container and use within 4 weeks.