NAAM JIM KAI

Sweet Chilli Sauce

Makes 60 ml (2 fl oz/¼ cup)

7 long red chillies, seeded and roughly chopped

185 ml (6 fl oz/¾ cup) white vinegar

8 tablespoons sugar

½ teaspoon salt

Using a pestle and mortar or a small blender, pound or blend the chillies into a rough paste.

Put the white vinegar, sugar and salt in a small saucepan and bring to the boil over high heat, stirring constantly. Reduce the heat to medium and simmer for 15–20 minutes, until the mixture forms a thick syrup. Spoon the chilli paste into the syrup and cook for 1–2 minutes, then pour into a bowl ready to serve.