Thai Dipping Sauce For Chicken and Grilled Meat
Enjoy this spicy, sweet, and tangy Thai dipping sauce for chicken, a quick and easy recipe that complements grilled meat beautifully.
Ingredients
- 1/3 cup tamarind paste
- 1/3 cup palm sugar
- 2 tbsp fish sauce
- 1/2 cup water
- 1/2 tbsp chili flakes
- 2 leaves culantro, finely chopped
Instructions
- Warm tamarind paste, palm sugar, fish sauce, and water in a sauce pan over medium heat.1/3 cup tamarind paste, 1/3 cup palm sugar, 2 tbsp fish sauce, 1/2 cup water
- As the sugar dissolves, the ingredients transform into a thickened sauce. This is your cue to add the chili flakes, giving the sauce a good stir to spread that spicy kick.1/2 tbsp chili flakes
- Remove your Thai chicken dipping sauce from the heat and let it cool to room temperature. Before you’re ready to serve, sprinkle over strips of freshly chopped culantro. Enjoy!2 leaves culantro
Notes
- Use the nutrition card in this recipe as a guideline.
- Adjust the spiciness by adding more or less Thai chili flakes.
Calories: 293kcal | Carbohydrates: 75g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 3013mg | Potassium: 433mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1202IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
