This was made as an offshoot of the Birds eye chilis which we got for creating Thai Green curry. We attended a cook off at The Oberoi Grand Hotel. We made Thai green curry at home and some of the chilies were left over. So Madhushree utilised them in the best possible way.
It has taken me sometime to write about this and the only reason is multiple testing of this Thai Chili caramel over various combinations. I have tested this with
- Alu Paratha
Everytime this has left me confused. Confused in a good way. Confused in a way where I didnt know when to end and how much to take. Thai Chili caramel is like the Harvey Dent. Who doesn’t know about one of the first allies of Batman from the Dark Knight Series and how circumstances and turn of events changed him into this fearsome character which I always love. His obsession with number 2, his dilemma, his dress with contrasting sides, his flip of coin at crucial junctures to determine his next move makes him as exciting as unpredictable. Thai Chili Caramel is my Two face beauty. The sweetness of the Caramel indulges you for the next dip, the taste buds grow expectations of a smooth drive over sweetness with slight spicy potholes at times but the chili seeds are like those exact opposite face of the coin and shocks the taste buds with the hotness element.
There are few sure shot recipes of turning an otherwise dull element into a breath taking show. It may be a shortlived one but worth experiencing. Bring in Virendra Sehwag or Brendon Mccullum to bat, make Utsad Rashid Khan to sing, let Federer hit a backhand crosscourt on the run, listen to Namo or Didi speak and many many more. Thai Chili Caramel is just like that. Even the mundane boring food can get elevated to a different level with this dip. An ideal dip for starters, be it the chicken wings or spring rolls but that does not mean that it is the Baap of sauces. Leave aside your chops and cutlets as the Kasundi still remains the trusted partner as is the chutney with Khichuri.
If you are fond of having condiments and brave enough to experiment, then this Thai Chili caramel is a must add for your collection
Thai Chili caramel sauce recipe
- 15 nos birds eye chili
- 1 cup rice wine vinegar alternately you could use regular white vinegar
- 1 1/2 cup water
- 1 1/2 cup Sugar
- 8 nos garlic cloves finely chopped
- 1 tbsp fish sauce see notes
- 1 tbsp dark soy sauce
- 2 tbsp corn flour with 4 tbsp of water
- Blend the chilies in a blender. (not a fine paste but some small bits are welcome). Use a little bit of water to do so.
- In a sauce pan, add the vinegar, water, sugar, garlic cloves, fish sauce, soy sauce.
- Turn on the heat and mix all the ingredients. Bring it to a boil.
- Reduce the heat and let it simmer til the sugar dissolves and the liquid thickens. It takes abot 10 minutes give or take depending on the size of the sauce pan and the amount of heat. Stir from time to time.
- Add the chili paste and continue cooking for further 8 minutes.
- Finally, dissolve the cornflour in 4 tbsp of water and make a slurry. Add the slurry to the caramel. The sauce will now thicken.
- Turn off the heat and pour into jars.
- You need to keep this refrigerated. It stays for 6 months in he refrigerator.