Thai Sweet chilli sauce

Sweet chilli sauce is a popular condiment in Western and Malaysian cuisine. It is commonly made with chillis and some sweetening ingredient such as fruit or a refined sugar.
It is popular as a dip in European Chinese Restaurant dishes such as prawn toast and spring rolls. It can also be purchased in bottle form, similar to other condiments in the UK.
This sauce's taste compliments many Asian dishes including poultry and meat.

Recipe Red Thai Curry – Kaeng Phed

Ingredients for 2 persons:
1 package red curry paste
or about 50 g homemade red currypaste
250 ml coconutmilk
250 g meat (pork, beef, chicken…) in stripes or cubes
3-4 Makeur (Thai aubergine), quartered
1-2 Kaffir lime leaves
6-8 small Thai aubergines (Makeur puang)
Salt or fishsauce
Sugar or palm sugar
1-2 stems Horapa Thai Basil
1 red chili
2-3 TS thick coconut cream to garnish

Preparation:
Heat the coconutmilk in a pot, if it´s simmering
add the red currypaste and stir well.
Add the Kaffir lime leaves and the meat
and let it cook slowly until it´s done,
then add the Makeur and let it cook another 5 minutes.
Season the red curry with salt and sugar or fishsauce and palmsugar.
Garnish with whole or roughly chopped Horapa Thai basil leaves,
stripes of a red chili and a few tabespoons of thick coconut cream.
Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).