Put the oil in a saucepan and heat it up. Squeeze the garlic and fry in the oil. Attention! The garlic should only be lightly roasted and under no circumstances should it get too dark, otherwise the whole thing tastes very bitter. Now take the pot off the stove.
Add enough onions to the oil so that the oil covers the onions. Add chilli flakes to taste, season with salt. Stir everything well and pour into a glass. Let it steep for at least 3 days.
This sauce is used to season e.g., red Thai curry or any other Thai dish.
In the refrigerator (that`s how I keep it) the onions will keep for months.
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