Thai Dried Chili Dipping Sauce Recipes

THAI CHILI DIPPING SAUCE (NAM JIM JAEW) RECIPE

Steps:

• Remove the root of the green onion and finely chop the rest.
• Peel the shallots and thinly slice them.
• Pour the fish sauce, lime juice, and granulated sugar into a bowl and stir until the sugar is fully dissolved.
• Add the chili flakes, toasted rice powder, chopped green onion, and sliced shallots and mix with a spoon. Enjoy the sauce with your main dish!

SWEET CHILI THAI SAUCE

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.

THAI DRIED CHILI DIPPING SAUCE RECIPE

Steps:

• Combine all ingredients in a small bowl and mix. Serve. This Recipe Appears In My Thai: Thai Dried Chili Dipping Sauce (Jaew) Serious Entertaining: A Summer Thai Feast

THAI CHILE-HERB DIPPING SAUCE

Steps:

• 1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
• 2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
• 3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.