Thai Dipping Sauce For Chicken and Grilled Meat

Ingredients

• 1/3 cup tamarind paste
• 1/3 cup palm sugar
• 2 tbsp fish sauce
• 1/2 cup water
• 1/2 tbsp chili flakes
• 2 leaves culantro (finely chopped)

Instructions

1. 1

   Heat the sauce. Add the tamarind paste, palm sugar, fish sauce, and water to a small saucepan. Heat over medium, stirring occasionally until the palm sugar has completely dissolved.

2. 2

   Simmer. Let the sauce simmer gently for 2–3 minutes, or until it's glossy and lightly syrupy.

3. 3

   Add the chili. Stir in the Thai chili flakes, then remove the saucepan from the heat.

4. 4

   Finish and serve. Let the sauce cool for a few minutes, then stir in the sliced culantro just before serving. Enjoy with grilled or fried chicken.