Thai Three Sauce

I am a huge fan of great sauces, especially when it comes to Thai sauces. Examples being the Thai shallot sauce, Nam Prik Ong, and one of my favorite Vietnamese sauces, nuoc cham. One thing I love about these sauces is they all bring together the best of sweet, spicy, and sour, and to me those are just the right combination in flavors.

There is another sauce that in my opinion can be used on pretty much everything and it just explodes with flavor. It is know as Thai three sauce, and once tried, you will be totally hooked. I find myself actually taking small spoonfuls, yes eating it alone (as it is that good), and I find myself coming back for more. It’s addicting and could very well be one of my favorite sauces.

Thai Three Flavors Sauce

Let’s get started.

Ingredients:

  • 25 Thai Bird Chilies, red and green
  • 1 head of garlic, skin removed
  • 1 cup of shallots
  • 3/4 cup fresh cilantro, packed
  • 1/2 cup water
  • 1 cup palm sugar
  • 1/2 cup light brown sugar
  • 1/2 cup fish sauce
  • 1/2 cup tamarind nectar
  • 1 tbsp cooking oil

Start by adding the chilies, garlic, shallots, and cilantro, along with half of the water into a food processor, and pulse down until you have an even, smooth consistency, no chunks.

Heat a large skillet on medium heat, and add in the oil. Once heated, add in the chili mixture, and stir.

Add in your remaining ingredients, bring to a simmer, and cook for about 25 minutes until it reduces a bit.

My wife told me to crank up the fans as she is not one for the smell of fish sauce, or even when vinegar is cooking on the stove, so it’s probably best to turn on the exhaust fan as after all, you are cooking with a lot of chilies and fish sauce. I don’t much mind the smell to be quiet honest with you, but it’s your call.

Thai Three Flavor Sauce

Let cool, then store in a seal tight container for up to several weeks. Trust me, it will not last that long as this stuff rocks.

I know it sounds like a lot of chili peppers, but trust me, the addition of the salty fish sauce, and balanced by both the brown and palm sugars, it is a perfect sweet heat. I actually had a spoonful this morning before putting some on my omelette.  This sauce goes extremely well with things like fried fish, eggs, or just as a condiment for things like french fries. Give a go at it, and let me know how you like it. Hope you enjoy!

Thai Three Sauce
Author: 
Recipe type: Condiments
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 25 Thai Bird Chilies, red and green
  • 1 head of garlic, skin removed
  • 1 cup of shallots
  • ¾ cup fresh cilantro, packed
  • ½ cup water
  • 1 cup palm sugar
  • ½ cup light brown sugar
  • ½ cup fish sauce
  • ½ cup tamarind nectar
  • 1 tbsp cooking oil
Instructions
  1. Start by adding the chilies, garlic, shallots, and cilantro, along with half of the water into a food processor, and pulse down until you have an even, smooth consistency, no chunks.
  2. Heat a large skillet on medium heat, and add in the oil. Once heated, add in the chili mixture, and stir.
  3. Add in your remaining ingredients, bring to a simmer, and cook for about 25 minutes until it reduces a bit.
  4. My wife told me to crank up the fans as she is not one for the smell of fish sauce, or even when vinegar is cooking on the stove, so it’s probably best to turn on the exhaust fan as after all, you are cooking with a lot of chilies and fish sauce. I don’t much mind the smell to be quiet honest with you, but it’s your call.
  5. Let cool, then store in a seal tight container for up to several weeks. Trust me, it will not last that long as this stuff rocks.
  6. I know it sounds like a lot of chili peppers, but trust me, the addition of the salty fish sauce, and balanced by both the brown and palm sugars, it is a perfect sweet heat. I actually had a spoonful this morning before putting some on my omelette. This sauce goes extremely well with things like fried fish, eggs, or just as a condiment for things like french fries. Give a go at it, and let me know how you like it. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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