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Thai Sweet Chili Dressing

Thai Sweet Chili Dressing

I am a big fan of Thai cuisine which is full of amazing flavours and dishes and two things that I am more than a little obsessed with are the spicy peanut sauce, typically used as a dipping sauce for satay, and sweet chili sauce. Having experimented with using them in many different ways I have noticed that very often where one works, the other also works! The other day I made my chicken satay salad with spicy peanut dressing and that reminded me that I had been wanting to try a sweet chili sauce dressing and that it was finally time to make it! For the recipe I started with the sweet chili sauce which is a little thick for a salad dressing so I added some coconut milk which is a common Thai ingredient and it worked well in the spicy peanut dressing. Another thing that I like about Thai cuisine is that the recipes commonly try to balance the sweet, spicy, salty and sour flavour elements and so it only seemed natural to do so in the dressing so the next ingredients were fish sauce for saltiness and lime juice for sourness. The last aspect of the dressing, a bit of peanut butter, came from a sticky chicken wing recipe on how sweet it is and you can't go wrong adding peanuts to a Thai inspired recipe. The final result is pretty amazing and I cannot wait to try it out on something!

Thai Sweet Chili Dressing

Thai Sweet Chili Dressing

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1 cup

A sweet chili sauce dressing with the perfect balance of spicy heat, sweetness, saltiness and sourness that is great on salads or as a marinade.



ingredients
  • 1/2 cup sweet chili sauce
  • 1/4 cup coconut milk
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons lime juice (~1 lime)
  • 1 tablespoon peanut butter
  • 2 cloves garlic, grated
  • 2 teaspoons ginger, grated
directions
  1. Simmer everything in a sauce pan over medium heat until the peanut butter has meted in and let cool
Nutrition Facts (per cup): Calories 271, Fat 21g (Saturated 12g, Trans 0), Cholesterol 0, Sodium 8841mg, Carbs 17g (Fiber 2g, Sugars 6g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam

16 comments:

Marie @ Not Enough Cinnamon.com said...

I love everything Thai too and this dressing looks veeerrry good! I'm totally tempted to try it with your chicken satay salad. Thanks for another amazing recipe Kevin!

Michelle @ Brown Eyed Baker said...

I don't make nearly enough Thai food at home; this dressing sounds fabulous!

Anonymous said...

I'm looking forward to making the sweet chili dressing, but I have a question. What kind of sweet chili sauce do I use for the base? Is it a particular Thai sweet chili sauce. Please give me a brand name.
Thanks!

Kevin said...

Anonymous: I like the Mae Ploy brand but any will do and you can make your own: Sweet Chili Sauce Recipe
Enjoy!

Me and Brooke said...

Look at you! these flavors sound fabulous, it's tough to find people that experiment with different flavors flavors such as these. Thanks for sharing, I can hardly wait to try your works of art!

Anonymous said...

these are GREAT as a chicken satay dipping sauce! Thanks!

Anonymous said...

What can you use as a substitution for the coconut milk? There are allergy issues in the family??

Kevin Lynch said...

Anonymous: Almond milk or cream would work and keep it creamy otherwise you could go for broth or just use water.

Anonymous said...

Thanks for sharing these recipes and making it easy to print them. Some websites share recipes, but do not allow non-members to print them.

Anonymous said...

hello! this looks delicious! Can this be stored? and if so, for how long? And refrigerated?

Kevin Lynch said...

Anonymous: Store it in the fridge and I would recommend finishing it within a week.

Lauren said...

This was so delicious! I loved the fresh herbs and they really gave the salad a fantastic flavor. I also marinated the chicken in a bit of the dressing and grilled it before chopping it into chunks which added a nice texture. Thanks for the great recipe!

Judy Goldin said...

Can I shmeer it over chicken breast and bake?
Happy New year.

Kevin Lynch said...

Judy Goldin: Yes and that would be really tasty! Happy New Year!

Anonymous said...

Would this work without the peanut butter? Or would it throw off the whole thing?? I can't have ANY nuts (peanuts, almonds, etc.)

Kevin Lynch said...

Anonymous: Yes, this will work without the peanut butter. How about sesame seeds? Tahini would also be nice.

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