For the Salad Ingredients:
Place all ingredients in a medium-sized microwave-save plastic container. Cover with lid, and shake to combine.
Lift one corner of lid to allow steam to escape. Microwave at HIGH 2 minutes or until vegetables are tender.
For Sweet Chili-Lime Sauce:
Stir above ingredients together until well blended. Pour on salad/noodle mixture and mix.
n cilantro, green beans and chili peppers
Divide mixture into
way. Let stand for 20 mins.
For the sweet chili dipping sauce, place
For the chilli syrup, combine all
ogether 2 tsp peanut oil, sweet chili sauce, soy sauce and garlic
il in a bowl. Refrigerate for 10 mins to marinate. Thread
small bowl mix together sweet chili sauce, soy sauce and garlic
o coat. Cover and chill for 3 hours, or overnight.
In a small pan add the first 6 ingredients together, over low heat.
Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
Mix well, and let sit until hot.
Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well. Let cook until it starts to thicken, then remove from heat.
Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.
Heat oil in a medium skillet on medium heat. Add carrots and garlic and cook and stir for 25 mins or until just tender. Cool for 20 mins.
Process cashews in food processor until coarsely chopped. Add carrot mixture, ricotta and sweet chili sauce. Process until almost smooth. Season with salt and pepper.
Spoon mixture into a serving bowl. Drizzle dip with additional chili sauce. Serve with crackers.
For tofu fritters, process the tofu, rice, onions, cilantro, egg, sambal oelek, garlic, ginger, lime peel and cumin in a food processor until just combined.
Heat the oil in a large saucepan or wok. Shape heaping tablespoons of the fritter mixture in ovals or rounds. Deep-fry the fritters in batches until lightly browned. Drain on paper towels.
Serve the fritters immediately with lettuce leaves, carrot, cucumber, sweet chili sauce and limes.
n medium heat for about 3 minutes.
Mix Sweet Chili Sauce, Fish
Combine sweet chili sauce, soy sauce and lemon juice. Toss 2 tbsp with chicken. Reserve remaining to serve.
For each summer roll, dip 1 sheet of rice paper in warm water to soften. Place on a clean tea-towel. Top with noodles, chicken, carrot, pepper, bean sprouts and herbs. Fold in ends then roll up tightly to enclose. Repeat with remaining ingredients to make 16 summer rolls.
Serve with reserved sauce.
Place the chicken pieces in a greased baking dish.
Cover chicken with shredded coconut.
Mix together ketchup, sweet chili sauce, and mango chutney, then spoon over chicken.
Bake in a preheated 400 degree F oven for one hour.
combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. Set
Chop the chicken breasts into bite-size pieces and fry them in a frying pan with the onions and meatballs.
In a large pan add the Chopped Tomatoes and the desired amount of chili flakes, bring to a boil.
Add the Sweet Chili Sauce and stir.
Add the Chicken, Meatballs and Onions to the sauce.
Cook the Pasta, while it cooking but the sauce on a low simmer.
Combine the pasta and sauce.
Place in refrigerator and forget for 3-5 hours. Remove from
You can prebake your crust for a minute or two after
Combine salmon, cream cheese, spring onions, parsley, sweet chili sauce and lemon juice. Transfer to a serving container and chill until ready to serve.
Serve with crusty bread.
Combine tuna, mayonnaise and sweet chili sauce. Season. Spread over sandwich wraps and top with spinach and grated carrot. Roll up to enclose filling.
Wrap in parchment paper and tie with string.