Thai Green Chili Sauce
Thai Green Chili Sauce is a vibrant, spicy condiment that combines fresh green chilies, garlic, lime juice, fish sauce, and herbs like cilantro for a zesty kick. It's perfect for adding heat and tang to Thai dishes like grilled meats, seafood, or stir-fries.
Equipment
- Blender or food processor
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon or spatula for mixing
Ingredients
- 10-12 fresh green Thai chilies adjust for heat level
- 4 cloves garlic peeled
- 1- inch piece of fresh ginger peeled and chopped
- 1/2 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1 tablespoon fish sauce or soy sauce for a vegan option
- 1 teaspoon sugar
- 1/2 cup mint leaves
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons water adjust as needed
- Salt to taste
Instructions
- Begin by washing the fresh green Thai chilies, cilantro leaves, and mint leaves thoroughly. Peel the garlic and ginger. Chop the ginger into small pieces for easier blending.
- In a blender or food processor, combine the fresh green Thai chilies, peeled garlic, chopped ginger, cilantro leaves, and mint leaves.
- Pour in the lime juice, fish sauce (or soy sauce for a vegan option), and water. Blend everything together until it forms a smooth, vibrant green paste. If the sauce is too thick, add a bit more water to reach your desired consistency.
- Add the palm sugar (or brown sugar) and regular sugar to the mixture. Blend again until the sugar dissolves completely and the sauce has a balanced sweet, spicy, and tangy flavor.
- Taste the sauce and add salt to your preference. Adjust the heat level by adding more chilies if desired, and adjust the sweetness with additional sugar or the tartness with extra lime juice.
- Once blended and seasoned to taste, your Thai green chili sauce is ready to use. You can serve it immediately as a dipping sauce, a marinade, or a condiment for various Thai dishes. Store any leftovers in an airtight container in the refrigerator for up to a week
Notes
For a vegetarian or vegan version, replace fish sauce with soy sauce or tamari, maintaining the savory depth of flavor without animal products.