Tasty easy Thai lemon and chilli sauce - zesty and moorish sauce for Thai inspired dishes
This tasty easy Thai lemon and chilli sauce is easy to make and will add extra zing to any Thai inspired dish. Use in a Thai salad, Pad Thai, stir fry or as a dipping sauce with fresh basil or coriander to create a moorish zesty dish. The fresh flavours complement chicken, seafood and vegetarian dishes and is a good alternative to using limes. It is vegetarian and low FODMAP friendly, gluten and lactose free.
Ingredients 4 Birdseye chilli (or more if you like it extra spicy)
1 large lemon or 2 small lemons
3 teaspoons raw sugar or palm sugar
2 teaspoons fish sauce (or 1 1/2 teaspoons soy sauce for a vegetarian option)
Cut the chilli in half lengthways and remove the seeds if you do not want the sauce to be too spicy. Finely cut the chilli using a knife or herb cutter.
Using a herb cutter will cut the chilli finely and stop your fingers becoming too spicy
Zest and juice one lemon.
Using the zest and juice enhances the zesty flavour in the sauce
Combine the lemon zest, juice, chilli, sugar and fish sauce stirring until the sugar has dissolved.
Taste the sauce once the lemon zest, juice, chilli, sugar and fish sauce have been combined. Add more lemon, fish sauce and sugar if required to reduce the spice if necessary
Use immediately or store in the refrigerator for 3 days.
This recipe is for a low FODMAP eating plan. If not required finely cut 2 cloves of garlic for extra flavour.
Leave the seeds in and increase the number of chillies to increase how spicy the sauce is.
If small, an extra lemon may be required.
The sauce will become more spicy the longer it is stored in the fridge.
Taste before serving and add more lemon juice, fish sauce and sugar to reduce how spicy it is, if necessary.