Are you looking for a Thai sauce to use as a marinade, glaze, side sauce, or dip? Try this tangy Thai sauce recipe. It's great on chicken, pork, fish, shrimp and shellfish as well as tofu. It also makes an incredible marinade and dipping sauce.
This sauce has a balance of sweet and sour, spicy and salty, as is typical of the best Thai cuisine. It imbues foods with loads of flavor without adding a lot of extra calories. It's also wonderful for grilling, well, nearly anything. Enjoy!
- 1/2 cup rice vinegar (or another type of vinegar such as white, white wine, or apple cider)
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced, or 1/3 to 1/2 tsp. dried crushed chili or cayenne pepper
- 1 tablespoon fish sauce (Vegetarians: Add 1 tablespoon Lee Kum Kee Vegetarian Stir-Fry Sauce, or 1 1/2 tablespoons soy sauce)
- 1 tablespoon soy sauce
- Place all of the ingredients in a sauce pan or pot. Stir and bring to a boil.
- Reduce the heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy. (Note: Depending what kind of vinegar you use, the smell as the vinegar burns off can be quite pungent, although rice vinegar is milder than other types).
- When the sauce has been reduced by one-third, remove it from the heat. Taste-test the sauce and adjust it according to your liking. For a sweeter sauce, add a little more sugar. If it is not spicy enough, add more chili. If it's not salty or flavorful enough, add a splash more of fish sauce.
- You can use the sauce right away, or refrigerate it until it is needed.
The tangy Thai sauce stores well in the refrigerator for up to three weeks. This sauce makes a terrific marinade for chicken, pork, beef, fish, or shrimp, or use it as a dip or condiment.
Recipes Using Tangy Thai Sauce
Thai Grilled Chicken with Tangy Thai Sauce: This recipe uses the tangy Thai sauce as a dipping sauce or glaze. You can prepare the chicken on a grill or in the oven.
Baked Pork Chops with Mango and Tangy Thai Sauce: The tangy Thai sauce is used as a drizzle over each pork chop.
Pan-Fried Salmon with Tangy Thai Sauce: The tangy sauce can be used as a marinade for salmon.