Thai Sweet Chili Sauce is a sweet, spicy accompaniment to Asian finger food and a riot in the mouth. This post is packed with tips and tricks to help you make this dipping sauce easily at home.
I love dips. The kind of transformation that happens when you dunk food in a dipping sauce is amazing… So simple but such a crowd pleaser. Asian food is all about the freshest of ingredients, the simplest ways of cooking delicious, healthy food. And it is super light, so you won’t feel like a stuffed potato after!
And definitely, no Asian feast is complete without the legendary Homemade Thai Sweet Chili Sauce. This sauce is a classic condiment in Asian cuisine, especially Thai and Vietnamese food. Its authentic name is Nam Chim Kai – Thai for dipping sauce. Cute, right?
Yes, you could do a supermarket run and buy a jar of this sauce, but I prefer fresh food without preservatives, especially because it is sooo easy to make at home. If you Google this recipe, you will find different versions. However, my version is simple and foolproof.
Ingredients1 1/2 cups Sugar
1 teaspoon Cayenne Pepper or Kashmiri Red Chilli Powder
3 tablespoon Garlic finely minced
1 tablespoon Soy Sauce
1 1/2 teaspoons Salt
1/2 cup Vinegar (Rice or Apple Cider)
1 cup Water
3 tablespoon Chilli Paste (See Note 1 & 2 – or Sambal Oelek or Red Chili flakes)
1 tablespoon Corn Flour or Cornstarch (See Note 3)
2 tablespoon Water
Method
* Add sugar, cayenne, minced garlic, soy sauce, salt, vinegar, and water to a saucepan and let it simmer (about 3-4 minutes), stirring occasionally till the sugar dissolves completely and the mixture reduces slightly.
* Add the chilli paste and mix. Simmer again for 2-3 minutes.
* Mix together cornflour and water in a bowl till no lumps exist and stir in this cornflour slurry into the sauce.
* Mix continuously till the sauce comes to a boil. Then reduce the heat and simmer till for 3-4 minutes till the sauce is thick, translucent and shiny. Turn off the flame.
* Serve immediately or cool completely and then transfer to a clean jar. Refrigerate for up to 4 weeks.