Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, January 7, 2009

Thai chili ginger sauce has many uses

 •  Thai, the Chai way

By Wanda A. Adams

For Chai Chaowasaree of Chai's Island Bistro, Thai chili ginger sauce is a base recipe, something that's used all the time and in many different ways. In his new book, "The Island Bistro Cookbook," he pairs it with wok-seared jumbo black tiger prawns on a bed of ring-molded rice with a layer of sauteed spinach and the butterflied shrimp curled atop. The sauce pools at the bottom and is scattered with delicate cresses.

You don't need to be that fancy. Just fry up some shrimp (deep-fried or wok stirred, your choice), steam some spinach, cook some rice. Mound the rice on a plate and layer spinach and seafood.

This sauce can be made ahead, chilled and rewarmed. The chili paste can be found in Asian groceries or Chinatown.


  • 1/4 tablespoon garlic, chopped

  • Splash of vegetable oil

  • 1/4 tablespoon Prik Pao Thai chili paste in oil

  • 1/2 tablespoon ginger, chopped

  • 1 tablespoon onion, diced

  • 1 tablespoon oyster sauce

  • Dash of sugar

  • 1 cup chicken stock or hot water

    Saute garlic in vegetable oil for 10 seconds, then add remaining ingredients. Cook 3 minutes or until liquid is thickened. Strain and reserve. Discard solids.

    Variations: Use more or less chili sauce. Substitute lobster, scallops or fish.

    Makes about 1 1/2 cups.

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.