Thai Sweet Garlic Sauce
(Courtesy of Marnee Thai Restaurant, San Francisco, CA)
1 cup chicken broth
1 cup sugar
1/4 cup fish sauce (Nam Pla or Nuoc Mam) OR soy sauce
2 Tbs apple cider vinegar
1 Tbs cornstarch
2 tsp paprika
1 Tbs vegetable oil
1/3 cup minced garlic
3 Tbs minced Thai red or jalapeño peppers with seeds
In a bowl, whisk together broth, sugar, fish sauce, vinegar, cornstarch and paprika and set aside.
Set a 4- to 5-quart pan or wok over high heat. When pan is hot, add vegetable oil and toss in garlic and peppers. Stir-fry until garlic is tinged gold and fragrant, about 4 minutes.
Add broth mixture; stir often until sauce boils. Reduce heat and maintain a boil, stirring constantly until volume is reduced to about 1-1/4 cups. (10 to 15 minutes.) Use immediately or cover and chill up to 1 day. Reheat to use.
For a less spicy sauce, omit the pepper seeds and increase the volume of the minced peppers to equal the full 3 Tbs.
1 cup chicken broth
1 cup sugar
1/4 cup fish sauce (Nam Pla or Nuoc Mam) OR soy sauce
2 Tbs apple cider vinegar
1 Tbs cornstarch
2 tsp paprika
1 Tbs vegetable oil
1/3 cup minced garlic
3 Tbs minced Thai red or jalapeño peppers with seeds
In a bowl, whisk together broth, sugar, fish sauce, vinegar, cornstarch and paprika and set aside.
Set a 4- to 5-quart pan or wok over high heat. When pan is hot, add vegetable oil and toss in garlic and peppers. Stir-fry until garlic is tinged gold and fragrant, about 4 minutes.
Add broth mixture; stir often until sauce boils. Reduce heat and maintain a boil, stirring constantly until volume is reduced to about 1-1/4 cups. (10 to 15 minutes.) Use immediately or cover and chill up to 1 day. Reheat to use.
For a less spicy sauce, omit the pepper seeds and increase the volume of the minced peppers to equal the full 3 Tbs.
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