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~ Sweet Heat: Peanutty Thai Sweet Chili Vinaigrette ~

IMG_5379Mae Ploy brand sweet chili sauce, known in Thailand as "nam chim kai", "dipping sauce for chicken", is a staple in my refrigerator.  We use it as a dipping sauce for all sorts of things -- from lettuce wraps and spring rolls to deep-fried chicken wings, coconut shrimp and batter-dipped vegetables, almost everything tastes better with the sweet heat of this sauce.  Here in my American kitchen, my family affectionately refers to it as "the ketchup of Thailand."  

Using sweet chili sauce in conjunction w/the right ratio of other Thai staples renders a vinaigrette no store brand can compete with.

IMG_53421/2  cup Mae Ploy brand sweet chili sauce

2  tablespoons Golden Mountain brand Thai seasoning soy sauce

1  tablespoon Squid brand Thai fish sauce

1  tablespoon lime juice, fresh or high-quality bottled concentrate

1  tablespoon Jiff extra-crunchy peanut butter

2  teaspoons ginger paste

1  teaspoon garlic paste

2  tablespoons peanut oil

1  tablespoon sesame oil

2  tablespoons rice vinegar

~ Step 1.  Measure and place all ingredients, as listed, in a 1-2-cup measuring container with a tight fitting lid and a pourer top.  Shake vigorously until peanut butter is completely dispersed and has rendered the vinaigrette a slightly-creamy texture.  Peanut butter is a flavored-stabilizer.  Like Dijon mustard in a classic vinaigrette, it slows the inevitable separation process down.

Full of sweet heat, citrusy sour & salty peanutty lusciousness:

IMG_5380Try it on my Thai-Style Oven-Roasted Barbecued Chicken Salad:

IMG_5395Sweet Heat:  Peanutty That Sweet Chili Vinaigrette:  Recipe yields 1 cups vinaigrette.

Special Equipment List:  1-2-cup measuring container w/tight-fitting lid & pourer top

IMG_5282Cook's Note:  My recipe for ~ Thai Style Oven-Roasted Barbecued Half Chicken ~, is the ingredient that takes my chicken salad recipe over-the-top.  In Thailand, it's a very small, whole or half chicken that's been marinated in a soy-and-fish-sauce-based coconut-creamy, cilantro-greeny mixture laced with fragrant lemongrass, ginger, garlic and scallions.  My Americanized version is plumper, juicier and melt-in-your mouth tenderer too. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


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