3 tablespoons (45 mL) vegetable oil
1 small onion, chopped
2 to 4 serrano chiles, chopped (with or without seeds)
3 cloves garlic, minced
1 tablespoon (15 mL) fresh galangal or Chinese ginger, minced
1/4 cup (50 mL) flour mixed with 1 1/2 cups (375 mL) water until smooth
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) rice vinegar
1 tablespoon (15 mL) brown sugar
2 green onions, chopped
2 tablespoons (30 mL) chopped fresh cilantro
HEAT oil in medium saucepan on medium heat. Add onion, chiles, garlic and galangal; stir fry 30 seconds or until fragrant.
ADD flour mixture, soy sauce, fish sauce, vinegar, sugar and green onions. Bring to boil. Reduce heat to low; simmer until mixture begins to thicken. Remove from heat. Stir in cilantro.
Makes 2 cups (500 mL)