250ml glass bottle, servings 12-14
The same chilli sauce that is served as a dip with many a starter at The Coconut Kitchen. Its great as a dipping sauce or as a base for stir- fries or thin it out with a good squeeze of lime juice and its makes a delicious salad dressing. Our sauce is sweet with a background zest of sourness and a good kick of chilli.
Recipe: Kwei Tiaw Gai.
Ingredients, serves 4:
500g of dried egg noodles(cooked), 2 chicken breasts (sliced), 2 cloves garlic (chopped), ½ onion (sliced), any other vegetables of choice (carrots, mushrooms, sugar snap peas, broccoli or peppers are good), fresh coriander, 50ml light soy sauce.
Cook the noodles as per instructions but leave them al dente. Fry the garlic and onions until lightly coloured. Add the chicken, then the vegetables. Add 125ml of CK Sweet Chilli & Garlic Sauce, the soy sauce and 100ml of water. Finally add the half cooked noodles into the wok and stirfry until the noodles and chicken are cooked. Add a drop more water if needed. To give added Thai flavour add a dash of fish sauce and a squeeze of lime juice.
As this is a Vegan sauce its also great with tofu and vegetables.