- 1 garlic clove
- 1 teaspoon fresh Thai bird chiles and/or ground chili paste
- Fresh ginger, 1-inch piece, peeled and thinly sliced
- 2 tablespoons fresh cilantro, finely chopped
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice with pulp
- 3 tablespoons water
- 2 tablespoons sugar
Place garlic, chiles, chili paste, and ginger in a mortar and pound into a paste. Transfer paste into a glass jar with a tight-fitting lid and add remaining ingredients. Mix well until sugar is dissolved. To serve, pour into small ramekins. Sauce may be stored in the refrigerator up to 2 weeks.
Yield: 2/3 cup