Hot Thai Sauce (Stir-fry)

It is the sauce that truly makes a stir-fry fantastic. Following is how I make my Thai Sauce.

Makes 2 Thai Stir-fries servings

One Serving: 6 Carb

Total Recipe – 2 servings:  12 Carb, 227 Kcal, Protein 4, Fat 18,  Fibre 2


15ml, 1 tablespoon Olive oil

60g, 1 white onion in chunks

5g, 1 crushed garlic clove

10ml, 2 teaspoon fish sauce

5ml, 1 teaspoon dark soy sauce

15ml, 1 tablespoon light soy sauce

10ml, fresh lime juice & zest

fresh chilli or cayenne chilli

3g, a drizzle of honey

3g, a drizzle of sesame oil

5g, fresh coriander herb,  chopped finely

Optional: grated fresh ginger, dried Kaffir leaves


I suggest frying your chicken, meat or fish in coconut oil at high heat with the garlic and onion. Then removing your meat/chicken/fish from the frying pan leaving the onion and any sauce in the pan.

Now add the olive oil, both soy sauces, fish sauce, chilli and lime and bring to a gentle simmer. Add in vegetables that you want to soften for 2 to 3 minutes – e.g. mushrooms in the photo below release their juices into the sauce ad reduce in size but only add vegetables such as peppers, bean shoots and broccoli for 1 minute so as to keep a bite in them.

Add back in the meat/chicken or fish and bathe the pans contents in the sauce, flavouring all the food.

Finally drizzle the honey and sesame oil on top and stir briefly before serving up.

You can add some chopped fresh coriander or toasted seeds to the top of the served meal.