Best Thai Garlic Sauce Recipes

THAI GARLIC SAUCE RECIPE - (4/5)

Steps:

• Place all ingredients, except garlic and cornstarch in a sauce pan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly, about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste. Add a little veggie oil to wok, add carrots, add some of the wine. Add all veggies and 1/3 of sauce. Add remaining sauce and tofu.

THAI BAKED FISH IN GARLIC & CHILI SAUCE

Steps:

• Preheat oven to 375 degrees.
• Stir all marinade/sauce ingredients together in a bowl. Set aside.
• Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.
• Place fish on a large piece of tin foil or banana leaf. Make sure the foil or leaf is big enough to cover/wrap the fish.
• Drizzle 3 tablespoons (or more) of the marinade/sauce over each fish, covering both sides. Be sure to spoon some into the cuts you've made, as well as into the cavity. Reserve the rest for later.
• Stuff the cavity of the fish with lemon slices and some of the basil and cilantro. (approx. 1/4 to 1/2 cup).
• Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Also fold up each end and scrunch to secure. If using banana leaf: Simply fold the sides and ends of the leaf over fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavor.
• Bake the wrapped fish on a baking sheet or tray and place in the oven. (Fish wrapped in banana leaf will require a dish or tray, as banana leaf is permeable.).
• Bake at 375 degrees for 20 minutes or longer, depending on the size and thickness of your fish.
• Remove fish from oven and check some of the deeper cuts to see if inner flesh is cooked. If fish still needs more time, return to your oven for up to another 8-10 minutes, or until cooked.
• To finish the fish, remove from oven and open up the foil, scrunching it around the fish to create a kind of bowl. For banana leaf, simply open up the leaf.
• Pour remaining marinade over fish and return to the oven. Turn oven on "Broil" setting, and broil for approximately 5 minutes, or until the fish is nicely browned and crisp-looking. Banana leaves will become quite brown and fragrant. (keep an eye on it it during the broil to keep it from burning).
• Remove from the oven and serve the fish with fresh coriander and basil. Add lemon wedges or slices. (or put fresh lemon slices on top & slices on the side).

SWEET HOT THAI GARLIC SAUCE

Steps:

• In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.
• Bring to a rolling boil over medium heat.
• Stir to dissolve the sugar and salt and reduce the heat to low.
• Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce.
• Cool to room temperature before serving.
• Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .

FRIED CALAMARI WITH THAI ROASTED CHILI GARLIC SAUCE

Steps:

• Mix all batter ingredients together in a Plastic sealer bag, and shake until thoroughly mixed. Spread mixture on a plate. Cut Calamari tubes into rings about 1/4-1/2" thick.Pat rings dry and coat lightly in batter mixture. Fry in Vegetable oil at 400 degrees for 3 minutes a batch. Mix all ingredients for Thai sauce, and let stand covered at room temp until squid are fried.

THAI GARLIC SHRIMP WITH LEMON-CORIANDER SAUCE

Steps:

• Sauce:
• Thoroughly mix all ingredients for sauce in a bowl and let rest for 20-30 minutes.
• Shrimp:.
• Combine all ingredients except oil in a bowl. Toss and mix so that all the shrimp are thoroughly coated in the marinating ingredients. Let sit of 3-5 minutes.
• Heat oil in a wok or large frying pan on high heat. Add shrimps and marinade and stir-fry on high heat. Shrimp should be cooked through and slightly browned - about 3 minutes.
• To serve:.
• Line a serving plate with lettuce leaves and trnsfer the shrimp onto the lettuce. Top with red pepper strips and cilantro. Garnish with tomato and cucumber slices. Offer Lemon Sauce in a small bowl alongside.

THAI BASS FILET W LIME CHILI GARLIC SAUCE

Steps:

• 1. Preheat oven 350 degrees. Mix the lime juice, fish sauce, sugar and chicken stock together. Arrange the fish filets in a baking pan.
• 2. Sprinkle the garlic and chili's on the fish. Pour the sauce over and bake until the fish is opaque and flakes easily. About 15 minutes.
• 3. Serve immediately garnished with garlic chives

STIR-FRY BOK CHOY IN THAI GARLIC SAUCE

Steps:

• Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
• Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
• Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
• Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
• Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
• Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
• To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!