Thai Sweet Chili Sauce is an integral part of Asian flavored appetizers .This sweet, sticky Thai Chili Sauce for dipping spring rolls, dumplings, fried wontons and the possibilities of using this sauce are many. So it’s a must have sauce in your shelves. If you like Asian cuisine, It’s super easy to make this Thai Sweet Chili Sauce recipe using ingredients that you easily find at home already.
Thai sweet chili sauce is known as nam chim kai in Thailand. It tastes sweet and tart with bright flecks of chilis and garlic.There are no added preservatives in this homemade version, so it is quite healthier.
You must be wondering why I decided to make this sauce at home, when I could have easily picked up a bottled version from the supermarket. I was out of town and when I reach home, I find these red chilies in abundance in my kitchen garden. So I decided to use some of these in making Thai sweet chili sauce and others in schezwan sauce.What I came up with is a sauce that has about equal parts sweet and heat.To adjust the heat in your sauce, you can cut down on the chili in the recipe, or omit the seeds.
Thai Sweet Chili Sauce recipe
- 1/2 cup of Sugar
- 1/2 cup Water
- 1/4 cup Rice Vinegar
- 1/4 cup finely chopped red chili
- 1 tbsp finely grated garlic
- A pinch of salt
- In a pan, add sugar, rice vinegar and water and bring the sugar solution to a boil while stirring, until the all the sugar is dissolved.
- Add the finely minced garlic and chili to it along with a pinch of salt. If you like to have more color, you can add 1 tbsp hot sauce to it. I have not added it.
- Let the sauce simmer for 10 to 15 minutes until it thickens slightly and all the flavors blend in.
- Turn off the heat and let the sauce cool down.
- Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish.
- This sauce lasts a long time in the fridge if kept in a airtight container.