Kimball Thai Chilli Sauce in a tall glass bottle with a gold cap, for spring rolls, fried tofu, grilled chicken, noodles and dips.
Kimball's bottle is a tall, narrow glass one with a gold screw cap, showing a deep red sauce through the glass. The neck carries the brand in Arabic on a yellow badge, and the main label has the Kimball name in its yellow-and-red oval, Thai Chilli Sauce in looping script, and a small drawing of red chillies on an orange and purple patterned band. The gallery sets the bottle on a marble counter beside golden spring rolls with a dish of sauce, and beside a plate of crisp fried tofu cubes. As general background, sweet chili sauce is popular in Thai, Afghan and Malaysian kitchens as well as Western ones, and in Thailand it is the classic partner for chicken. A thick Thai chilli sauce typically clings to fried food without running off the plate. Commonly, restaurants pour it into small dishes for spring rolls, samosas and fried tofu, glaze grilled chicken and salmon with it, and toss it through stir-fried noodles. Home cooks mix it with mayo for a burger spread. The glass bottle looks tidy on a table or a takeaway counter. Wipe the bottle neck before closing and keep the opened bottle in the fridge.
