On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as easy

Rating 3.95 / 5 (21 votes)

Prep time:
5 min
Cook time:
20 min
Makes about 500 ml

This delectable Thai chilli sauce from Janet Brinkworth is perfect for dipping, fabulous with noodles and makes a great marinade for chicken


1. Place the sugar and water into a large saucepan and bring to the boil. Simmer for 5-10 minutes until the mixture becomes a syrup.

2. Add the chillies, garlic, ginger and lemongrass and simmer for a further 10 minutes.

3. Remove from the heat and add the fish sauce, vinegar and lime juice.

4. Leave to cool, then stir in the spring onions and coriander and refrigerate until required.


  • 750 g caster sugar
  • 500 ml water
  • 50 g red chillies, finely chopped
  • 50 g green chillies, finely chopped
  • 50 g garlic, finely chopped
  • 100 g ginger, finely chopped
  • 4 stalks lemongrass, finely chopped
  • 100 ml fish sauce
  • 100 ml mirin, (Japanese rice vinegar)
  • 2 limes, juice only
  • 5 spring onions, finely chopped
  • 1 small bunch of coriander, finely chopped

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


fantastic dipping sauce, the flavour is amazing, goes well with anything, well worth all the chopping, i have frozen some in ice trays so that i can use it to add to other recipes

ANGR35534 ANGR35534  Posted 19 May 2009 10:42 AM