– 3 thai chilis, green or red
– 2 cloves of garlic
– 1/2 tsp ginger
– 1/2 tsp salt
– 1/4 cup rice vinegar
– 1 1/2 tbsp sugar
– 1/2 cup cool water
– 1/2 tbsp cornstarch
Finely dice the chilis, garlic and ginger using a food processor or simply by hand.
Fry this mixture for a couple of minutes, until everything softens and your kitchen smells just like Thailand.
Add the vinegar and sugar at this point, and cook down until the mixture is reduced by about half.
Mix the water and corn starch together to make a slurry and add this to the pan. Using this ratio of corn starch and water will yield a loose sauce. If you’re into something a bit thicker I would suggest adding 1/4 cup of water instead, as increasing the corn starch will create a cloudy sauce. Regardless, heat the entire mixture until it comes to a boil, remove it from the stove and poor into a small mason jar.
This recipe is perfect for one meal but can be doubled to make a full mason jar’s worth.
Recipe by Veronica Summerhill