Roasted sweet chilli
Delightful roasted chilli flavour
I love prink pao roasted sweet chilli sauce because it's so versatile – and hugely popular. In Thailand we use it as a stir-fry sauce, a dipping sauce, a spread on bread and as a vital ingredient for other sauces. And it's brilliant with seafood. Prink pao looks easy to make, but you need skill and experience to tease out the complex flavours.
COOK LIKE A THAI,
THE HARD WORK'S DONE:
· Sweet chilli stir-fry sauce
· A Thai essential: charred chilli
WHAT YOU NEED:
· Your favourite meat, seafood or veg
· Oil, garlic, onion
EFFORTLESS THAI COOKING – SERVES 2
1.Cook meat: Place a wok with a tablespoon of oil on medium heat.
Add a tablespoon of chopped fresh garlic, 200g of chicken
(or other meat, seafood or veg) and a handful of chopped onions.
Keep stirring on medium heat till meat is cooked. Or do it the
Thai way, and be guided by the colour changes.
2.Add sauce: Pour in the Grab Thai Go stir-fry sauce,
then bring back to temperature.
3.Add Thai essential:Toss in the Grab Thai Go charred chilli
and a scattering of fresh sweet basil. Mix well,
then serve with boiled rice.