Before being diagnosed with IBS and put on a low FODMAP diet I used to love sweet chilli sauce, I would have it with stir-fries, as a sauce on plain chicken, turkey or salmon and use it to add flavour to a lot of my other recipes.
I am yet to find a safe low FODMAP shop bought sweet chilli sauce that doesn’t contain any garlic or high fructose corn syrup (HFCS).
Garlic is a major trigger of mine so even the tiniest amount will trigger my IBS.
I really like the flavour of my sweet chilli sauce and it works great as a dressing on a salad, sauce to accompany meat and most importantly is a key ingredient in my Thai Crispy Beef recipe, which I will be posting shortly.
SWEET CHILLI SAUCE
Course Dinner, Thai Cuisine Dairy free, Gluten free, Low FODMAP, Vegan, Vegetarian Prep Time 5 minutes Total Time 5 minutes Calories 45 kcal
- 1 tsp chilli flakes optional
- 2 tbsp tomato puree
- 1/2-1 chilli depending on preference omit/reduce for milder sauce – stick within the Monash app guidelines
- 3 tbsp maple syrup
- 1/2 tsp asafoetida powder
- Generous seasoning
- 1 tsp lime juice add more to turn down the heat
- 3-4 tsp water until consistency reached
- In a small bowl combine all sweet chilli dressing ingredients and mix well.
- Taste. To make the sauce hotter add more chilli. Add more lime to make the sauce milder. Add maple syrup to make it milder and sweeter.
- Spread onto a low FODMAP pizza base, drizzle over a salad or use as a sauce to accompany meat.
- This sauce is a key ingredient in my Thai Crispy Beef recipe.