Local residents of Thailand add spicy and interesting sauces to almost all their dishes. They come in different colors, tastes and smells. Most sauces have a rather unpleasant smell, especially for Europeans. But for Thais, the stronger the smell, the more delicious it is.

For lovers of Thai cuisine, and for all lovers of “spicy” foods, I suggest the sauce is already more Europeanized.
Compound:
hot red pepper - 4 pcs.
onion - 1 head
garlic - 2 cloves vegetable oil
- 1 tbsp. spoon
chopped cilantro - 1 tbsp. spoon
grated lemon zest - 2 teaspoons
ground coriander - 2 teaspoons
ground cumin seeds - 1 teaspoon
ground cinnamon - 1 teaspoon
ground turmeric - 1 teaspoon
black peppercorns - 1 teaspoon

 

salt - 1 teaspoon
Cooking method:
Wash the hot pepper, cut it, remove the seeds. Grind the remaining ingredients using a blender (combine or meat grinder) into a paste, add hot pepper

. If the mixture is very thick, you can add water or vegetable oil. Cook the resulting mixture for 2 minutes.

• Cooking method
• Cut the hot pepper. Remove partitions and grains. If you want to make the sauce more spicy,.
• you can leave some grains
• Peel the garlic:
• Using a blender, puree all ingredients for the sauce until smooth.
• Place the mixture in a small container and bring to a boil, then reduce the heat.
• Cook the mixture over low heat for 5-7 minutes until there are clear signs of thickening. In a separate bowl, mix 4 tablespoons potato starch
• with 8 tablespoons of water and add in small portions to the barely simmering sauce, stirring the entire mixture vigorously while mixing, avoiding the formation of lumps.
• Pour the finished sauce into a suitable container for storage.
• Cool.
• You will be able to achieve long-term storage in your refrigerator.Such a sauce
  

best suited to shrimp, grilled chicken, and fish. There are two main types of fish sauces that Europeans can try. This is “padek” and “us pla”. “Padayek” is not very popular, as it has a strong “aroma” and taste. More “Europeanized” fish sauce

nam pla - the smell does not hurt the eyes so much, the taste is less pungent.

Naturally, the basis of Thai fish sauce is fish. According to the choice and desire of the manufacturers, the fish can be used either whole or individual parts. The fish are placed in barrels and covered with salt, then closed, opening no less than after 1-2 years. The longer the fermentation process takes place, the better (according to the Thais) the sauce will be. These barrels can even stand next to the sale of fashionable women's bags - Thais are not squeamish, and if the bags smell of Thai fish sauce, that's even better. After “infusion,” Thais add spices to their taste.

The sauce is enough for us to infuse for six months, but the padaek is at least 2 years old (you can see pieces of fish in its composition). Nam Pla, on the other hand, looks harmless: yellow in color, pieces of red and green chili - you wouldn’t even think it came from rotten fish.

Thai acute sweet sauce to the chicken

   

Preparation:

• Finely chop the pepper, garlic, and pineapple.
• Add sugar and vinegar.
• Put on fire, bring to a boil until foam appears, which needs to be skimmed off.
• Let cool.

  The sauce should thicken like traditional jam.

Spicy Thai dip

To make the dip, remove the chili seeds and chop finely. Place in a saucepan with the remaining ingredients and heat until

Ingredients

• 375 g (1.5 cups) peanut butter (paste)
• 125 ml (0.5 cup) coconut milk
• 3 tbsp. water
• 3 tbsp. fresh lime juice
• 3 tbsp. soy sauce
• 1 tbsp. fish sauce
• 1 tbsp. hot chili sauce (or to taste)
• 1 tbsp. chopped fresh ginger root
• 3 cloves garlic, minced
• 4 tbsp chopped fresh cilantro

. If the mixture is very thick, you can add water or vegetable oil. Cook the resulting mixture for 2 minutes.

In a bowl, mix peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, spicy sauce, ginger and garlic. Add coriander before serving.

Thai cuisine is a kaleidoscope of tastes as varied and colorful as the country itself, amazing Thailand, huge world delicious tastes! Bon appetit!

As a big fan of spicy food, I couldn't pass up this recipe for Thai sweet spicy sauce. It is very easy to make (by the way, I have a lot of recipes on my blog) and is suitable for a wide range of dishes: from pasta to, for example,... It will be especially good with shrimp, if you eat them, of course.

Ingredients

• 3 cloves garlic
• 2 medium red chili peppers
• 50 ml light vinegar (wine or apple cider is best)
• 100 grams of sugar
• 150 ml water
• a pinch of salt
• 1 tablespoon starch (corn or potato, it doesn’t matter)

From the specified amount of ingredients I got 300 ml of sauce.

Preparation

The spiciness of the sauce depends on how many chili seeds you leave in. If you are afraid that the Thai sweet spicy sauce will turn out too spicy, take the time to clean out all the seeds. Please also take into account that as the sauce is stored, its spiciness gradually decreases. It will be the hottest on the day of preparation.

Garlic, chili, vinegar, sugar, water and salt should be pureed as smoothly as possible using a food processor.

Pour the resulting bright red puree into a saucepan or small saucepan and place on the stove. Let it boil and simmer over low heat for 3 minutes. It is better to stir occasionally.

Next, we need to add starch to our sauce. The most convenient way is to pre-mix it with a small amount of water and pour the resulting slurry into the sauce. This way there will be fewer lumps that will have to be broken up with a fork or, more conveniently, a whisk. Starch is needed so that the sauce becomes thicker and the pieces of chili and garlic remain in the thick of the sauce and do not float to the top.

After you have added the starch, let the sauce simmer for literally one more minute, and then remove from the heat. You can pour the Thai sweet spicy sauce into a jar when it has cooled completely. The sauce can be stored in the refrigerator for a couple of weeks.

If you don't like using sugar, you can replace it with liquid honey. In this case, you will need to take water and honey in approximately the same proportions. There is also no need to use starch, because honey will provide the required thickness. In this case, the sauce cooks not for 3-5 minutes, but for about 20. You will need to make sure that the sauce does not burn.

Thai sauce is a universal name for all gravies produced in this country. It is impossible to imagine Thai cuisine without an abundance of gravies prepared from a wide variety of ingredients. If you look at the store shelf with Thai sauces, you can find nut, shrimp, plum, and soy varieties.

Types of Thai sauces

IN home menu Most often there are two types of sauces: namprik (Nam Phrik) and namchim (Nam Chim).

Namprika must be present in the composition chili pepper and the liquid base is presented in the form of fish or shrimp paste. It can be quite thick, or consist of chopped products small pieces. Used to season rice or vegetable side dish, meat, for kang som (spicy Thai soup), which Thai housewives prepare everywhere.

Namchim, as a rule, has a liquid and homogeneous structure and can be colored in light and dark shades of red. Thais love to dip pieces of fish or meat into it. Plum namchim is prepared for shrimp, and namchim kai is served with chicken, which has a pleasant sweet-spicy taste.

The Thai sauce is prepared without any particular difficulties, it takes little time, and in some cases you only need a few ingredients. To grind ingredients, Thai cuisine professionals use a mortar and pestle; at home, you can get by with a blender.

The first variety of Thai gravy that Europeans tried was the enchanting namprik kapi, made from shrimp paste. That's where we'll start.

Nam Phrik Kapi sauce

If you want to follow the technology of preparing Thai sauce, stock up on a mortar. When chopping products by hand, the bouquet of aroma and taste is better preserved. For namprika drops take:

• small chili pods – 5 pieces;
• garlic 5 cloves;
• shrimp paste - 2 tbsp. spoons;
• lime juice - squeeze about 3 tbsp. spoons;
• fish sauce (replaces salt) – 3 tbsp. spoons;
• sugar – 2 tbsp. spoons.

Step by step cooking:

1. Mash the pepper and garlic in a mortar. If you don't have these tools in your kitchen, use a blender.
2. Place the crushed mass in a bowl, add shrimp paste and sugar to it. Mix.
3. Add the rest of the sauce ingredients and mix everything again.

Green Thai Sauce Recipe

Thai green sauce is not complete without chili, but to preserve the color, green peppers are added to it. General composition is:

• chili – 4 pods;
• onion- 1 piece;
• turmeric, coriander, cumin seeds, ground cinnamon - 1 tbsp. spoon;
• garlic - 2 cloves;
• grated lemon zest– 2 teaspoons;
• black peppercorns - 1 teaspoon;
• chopped cilantro greens - 1 tbsp. spoon;
• vegetable oil – 1 tbsp. spoon;
• salt - approximately 1 teaspoon.

How to prepare:

1. Free the chili pods from the grains and chop finely.
2. Grind the ingredients prescribed in the recipe in a blender. Add oil, mix the mixture.
3. Place on fire and cook for 2 minutes.

Thai green sauce goes well with white fish dishes.

Namchim for seafood dishes

If your family loves seafood dishes, you should stock up on the Namchim Thale recipe. For the gravy you will need:

• Brown sugar coarse grinding - 3 teaspoons;
• chili – 2 pods;
• lime – 1 piece;
• fish sauce – 80 ml;
• garlic – 2-3 cloves.

Preparation:

1. Garlic should be crushed in a mortar along with sugar.
2. We clean the chili pods from grains and, cutting them into small pieces, add them to the garlic in a mortar. We continue to grind the ingredients.
3. When the mass becomes homogeneous, dilute it with fish sauce and squeezed lime juice.

This sauce is one of the sweet and sour varieties and perfectly complements the fishy taste of the main dish. It is important not to overdo it with lime, so take a small fruit.

Chicken gravy recipe

It’s very easy to choose Thai sauce for chicken in the store: look at the bottles with rooster on the label, and you can’t go wrong. For housewives who prefer to make gravy with their own hands, we recommend a recipe that includes the following products:

• apple cider vinegar – 7 tbsp. spoon;
• balsamic vinegar – 1 teaspoon;
• chili (powder) – 0.5 teaspoon;
• garlic – 3-4 cloves;
• sugar – 0.5 cups;
• salt – 1 teaspoon.

Preparation:

1. As always, we will need a mortar. We will put garlic and salt in it, grind everything thoroughly, turning the ingredients into a paste.
2. Mix two types of vinegar and add them to the pulp. Add sugar and chili powder and stir.
3. Transfer to a saucepan and heat for 3-4 minutes, making sure that the paste does not burn.
4. Serve the cooled gravy with the chicken.

Thanks to the combination of vinegar and sugar, we get a sweet and sour taste that pleasantly complements the taste of the bird. By varying the amount of sugar and vinegar, you can create a flavor combination that suits everyone in the family. By the way, you can use this recipe for chicken and vegetable salad.

Among the variety of Thai sauces, you can always find something original. For example, nutty satay, which has a magical sweet-spicy bouquet of flavor. It has coconut milk and a lot of spices for an amazing combination. They serve it to fried meat and grilled chicken.

The famous Nam Man Hoi or, used in the preparation of fried and boiled dishes from fish and meat. In it, food is cooked, obtaining a rich melody of taste. It is very thick and has a dark, almost black color. The sauce is harmonious in combination with seafood.

Cooking secrets

In each national cuisine There are subtleties in preparing dishes, without which they lose their unique taste. They are also present in the preparation of sauces from Thailand.

So, in Laos they add not fresh garlic to gravies, but fried, dried and crushed garlic. Thai housewives use a wok as a cooking utensil, but also regular frying pan you can prepare a delicious gravy.

If you are a vegetarian, feel free to substitute soy sauce for fish sauce. The main thing is that the composition finished product didn't contain much additional ingredients. In many recipes they serve as salt substitutes and do not greatly affect the taste of the gravy.

When choosing a sauce type, pay attention to its consistency. Liquid types are suitable for dressing rice, salad, dipping bread or meat. Use thicker varieties for fried dishes. When they come into contact with a hot dish, they readily release their aroma, adding appetizing notes to the dish.

For the recipe with photos, see below.

I like to cook spicy sweet and sour chili sauce yourself, at home. It's not difficult at all, and the end result is fragrant. spicy sauce, which is included in many Thai dishes. Also, thick homemade chili sauce can be served with meat or vegetables and fried foods. Main plus homemade sauce— you yourself regulate the degree of spiciness and composition. No chemical additives or dyes, only natural products!

I prefer to make this sauce from large size chili peppers. Such fleshy long fragrant pods. The following rule applies to chili: the smaller the pepper, the angrier and spicier it is. Large peppers are not as hot, but still pleasantly ignite the senses and have a unique chili flavor. I often add the finished sauce simply to boiled or vegetable dishes, and I also make soup based on this chili paste.

Sweet and Hot Chili Sauce Recipe

To prepare this delicious sauce have to take:

• 5 large chili peppers;
• several tomatoes;
• vegetable oil 4 tbsp. spoons;
• shallot 1 piece;
• garlic 8-10 cloves;
• palm or coconut sugar 3 tbsp. spoons;
• lime juice, tamarind paste or pineapple vinegar 5% 4 tbsp. spoons;
• salt or fish sauce to taste.

Coconut sugar can be replaced with regular white sugar or brown cane sugar. We add sourness to our sauce in any possible way - fruit vinegar or a solution of tamarind paste, lime juice, lemon juice - whatever is on hand at the moment.

The same sauce can be prepared without using vegetable oil, just add a little water and simmer the vegetables until they soften and the moisture evaporates. Thus it turns out dietary option sauce, no fat.

Heat vegetable oil in a frying pan and fry coarsely chopped tomatoes, onions and garlic cloves over medium heat. We clean the chili peppers from seeds and white internal partitions and wash them. Cut into small pieces and fry along with other ingredients for about 10 minutes, stirring constantly.

Add sugar and lime (lemon) juice, salt to taste and taste for salt/sugar/acid. Simmer the sauce in a frying pan over low heat until thickened. Don't forget to stir it! When all the ingredients have softened and the excess moisture has evaporated (after 15-20 minutes), remove the sauce from the heat and let it cool slightly. Then transfer the contents of the pan into a blender and grind until smooth.

Previously, before the invention of the blender, Thai women used a mortar and pestle to make chili paste, with which they ground fried vegetables with chili and small dried shrimp to a puree.

The finished sauce can be stored in the refrigerator (after it has completely cooled) for about a week. I make this sauce in small portions and we eat it in 1-2 servings. This is delicious! Do you like spicy dishes? Share in the comments!

Everyone is interested in your opinion!

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My family really loves Thai dishes, we especially love shrimp and chicken with spicy Thai chili sauce. There are two types of this sauce, regular hot sauce and sweet chili sauce. We prefer the second option, it is a little softer and more tender, although just as spicy.

For a long time I bought this sauce in stores, in departments that sell exotic products from other cuisines of the world. The sauce is not cheap, so I tried to make it myself. It turned out that preparing the sauce is quite simple, from available products and it turns out just as tasty and spicy as store-bought.

Let's make sweet Thai chili sauce together. Let's prepare all the products. From these products we will get about 200 g of sauce.

Peel the garlic and chop it very finely using a chopper.

The spiciness of the chili sauce will depend on how many peppers you put in it. We like our sauce moderately hot, so we chop 3 small chili peppers. We also chop using a chopper. If you don’t have such a thing, just grind it in a blender or pass it through a fine mesh in a meat grinder.

Place garlic and chili peppers in a saucepan

Pour all the sugar into the pan as well.

Now add rice vinegar. You can add a little more if you like a more spicy sauce.

Add water except 2 tablespoon. Place the pan over medium heat and cook the sauce for about 20-25 minutes. The sauce will evaporate a little and the vegetables will become soft.

In a separate bowl, mix starch with 2 tbsp. water.

Add the starch mixture to the sauce, heat the sauce until it becomes clear again and thickens.

Store the finished sauce in a sterile jar with a tightly closed lid for about a week. Or use it right away.

Hot-sweet Thai chili sauce is a very tasty and vibrant addition to seafood and chicken.

Bon appetit!