Thai Dipping Sauce For Chicken and Grilled Meat
This homemade Thai dipping sauce for chicken and grilled meat is one of my favorites for grilled chicken and pork. It's quick to make, packed with flavor, and tastes even better than store-bought sauces.
Equipment
- Small saucepan
- Measuring cups and spoons
- Spoon or silicone spatula
- Small serving bowl
Ingredients
- ⅓ cup tamarind paste
- ⅓ cup palm sugar
- 2 tbsp fish sauce
- ½ cup water
- ½ tbsp chili flakes
- 2 leaves culantro, finely chopped
Instructions
- Heat the sauce. Add the tamarind paste, palm sugar, fish sauce, and water to a small saucepan. Heat over medium, stirring occasionally until the palm sugar has completely dissolved.
- Simmer. Let the sauce simmer gently for 2–3 minutes, or until it's glossy and lightly syrupy.
- Add the chili. Stir in the Thai chili flakes, then remove the saucepan from the heat.
- Finish and serve. Let the sauce cool for a few minutes, then stir in the sliced culantro just before serving. Enjoy with grilled or fried chicken.
Notes
- Use the nutrition card in this recipe as a guideline.
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
