Recipes from Thailand :: Thai Sauces, Marinades and Condiments

Makes approximately 4 c. of sauce

4 to 6 Thai finger peppers
8 cloves garlic
4 Tbsp. fish sauce
5 Tbsp. soya bean sauce
1 Tbsp. black bean sauce
4 Tbsp. sugar
3 c. water
3 Tbsp. canola oil
1 ounce sweet basil leaves
1 Tbsp. cornstarch

Pound pepper and garlic in a mortar.

Heat oil in a wok. Stir-fry pepper and garlic mixture, until it starts to cook. Add fish sauce, soya bean sauce, oyster sauce, black soy sauce, sugar, and water. Continue to stir-fry until it comes to a boil.

Add cornstarch to thicken the sauce. Add sweet basil leaves.

Serve on top of crispy fish, cooked steak, or add to your favorite meat or vegetables, and eat with cooked jasmine rice.