Thai, Red Sweet-sour-hot Sauce -Naam Jim Priau Wan
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 12people
Ingredients
2Hot peppers, red, long, medium hot
3smallChillies, red
3medium sizedCloves of garlic, fresh
100gRice wine vinegar, clear, mild
250gCoconut water
160gSugar, fine, white
5gChicken broth, Kraft bouillon
2tbspTapioca flour
3tbspOrange juice
Instructions
Preparations:
Wash the peppers and chillies and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Grind the pieces in a mortar or chop them well in a cutter (Moulinex or similar). Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
Cooking and binding:
Put rice wine vinegar, coconut water, sugar and chicken stock in a saucepan and bring to a boil along with the puree from the cutter. Reduce the heat and let simmer with the lid on for 15 minutes. Mix the tapioca flour with the orange juice and mix into the boiling sauce. Let simmer for another 5 minutes.
Use:
Remove from heat, allow to cool and fill into a sterile glass bottle. The sauce will keep in the refrigerator at 5 degrees for about 2 months. Shake briefly before use.
Annotation:
The sauce is a side dish in many dishes. A dip sauce for spring rolls and a common ingredient in dressing for salads.