Thai Sweet Chili Sauce Recipe
Sweet, savory, spicy, tangy, and sticky, all at the same time, Thai Sweet Chili Sauce (Nam Chim Kai, Nam Jim Gai) is a versatile Asian sauce that gets ready in 10 minutes and can be stored for 2 weeks in the refrigerator. Make this Asian staple using my easy recipe (gluten-free, can be easily made vegan).
Here are some more homemade sauces that you may like: Bechamel Sauce, Thai Peanut Sauce, Creamy Garlic Parmesan Sauce, Schezwan Sauce, and Gyoza Dipping Sauce.
Whenever I read the labels of most ready-made sauces, I get a sinking feeling in my stomach. Most of them are packed with ingredients I have never heard the names of. The list of preservatives, artificial colors, and additives really put me off.
This is why I advocate cooking from scratch at home whenever possible. I made this homemade Thai sweet chili sauce recipe a few days back, and it is no less than your favorite packaged one in taste and texture. Do try it and let me know how you liked it.
About Thai Sweet Chili Sauce
Thai Sweet Chili Sauce (Asian Sweet Chilli Sauce, Nam Chim Kai) is a traditional Asian condiment that is sweet, savory, spicy, and sticky, all at the same time.
It is a very versatile sauce that is extensively used in Asian cuisine, especially Thai and Vietnamese.
Sweet Thai chili sauce is easily available at grocery stores and supermarkets these days, but making your own sweet chili sauce at home makes a lot of sense because,
- Homemade is free of additives, artificial colors, and preservatives
- Much Cheaper.
- Quick and Easy to make.
- Use a few simple ingredients that are available easily.
- It tastes much better than the store-bought stuff.
- Adaptable. You can control the quantity you want to make and also the spice level. The thickness of the sauce can be controlled, too. You can keep it thick for dipping and thin for stir-frying.
- Can be easily doubled or tripled. It can be made in a big batch and refrigerated.
- Comes together in 10 minutes and can be refrigerated for up to 2 weeks. It’s great for canning too.
This delicious sauce is gluten-free and vegetarian, and can be easily made vegan.
Ingredients
You will find all the ingredients at your local Asian grocery stores or the Asian aisle of large superstores.
Sugar – Traditionally, granulated white sugar is used to make this sauce. You can replace white sugar with honey, maple syrup, agave syrup, or brown rice syrup if you wish to. Since these options are liquid, you will have to add a little extra cornstarch.
Make the sauce sugar-free by replacing sugar with stevia. 4 to 5 drops of stevia should be good enough to sweeten the sauce.
Cornstarch is used to thicken the sauce. If you have a corn allergy, then replace cornstarch with potato starch or tapioca flour.
Garlic – Fresh garlic adds a lot of flavor to this sauce.
Red Pepper Flakes (Red Chili Flakes) are added for that much-needed heat and spicy taste. You can increase or decrease the amount according to your taste.
Rice Vinegar – To add a little tanginess, add rice vinegar. If rice vinegar is not available, use regular white vinegar, white wine vinegar, rice wine vinegar, or apple cider vinegar. You can replace some or all of the vinegar with lime juice as well.
Fish Sauce adds a nice umami kick to the sauce. Feel free to skip it for a vegan version. You can also replace it with soy sauce for the umami taste.
Sambal Oelek is a chili paste made using a variety of chilies and some added ingredients like vinegar, shrimp paste, etc. It gives great depth to the sauce, but it is definitely not an essential ingredient. You can also replace it with Asian Red Chili Paste or Sriracha sauce.
The store-bought sauce mostly has xanthan gum added to it. It is a plant-based ingredient that has no side effects, and it stabilizes the sauce (prevents it from splitting). You can add a teaspoon of it once the homemade sweet chili sauce is cooked.
How To Make Thai Sweet Chili Sauce
Stir together 1 and ½ tablespoon cornstarch with ¼ cup water to make a cornstarch slurry. Set aside.
Add the following ingredients to a saucepan and stir to combine.
- ½ cup granulated white sugar
- 2 teaspoon minced garlic
- 2 teaspoon red pepper flakes
- 1 cup water
- ¼ cup rice vinegar (or white vinegar, apple cider vinegar)
- ½ teaspoon salt
- 1 tablespoon tomato ketchup
- 2 teaspoon sambal oelek (or red chili paste, Sriracha sauce)
- 1 tablespoon fish sauce
Heat on medium heat until the mixture comes to a boil. Stir frequently while cooking.
Add the corn starch slurry and mix well.
Cook for 2-3 minutes until the sauce thickens, stirring continuously.
Remove the pan from the heat and let the sauce cool down. Transfer to a clean glass jar and refrigerate for up to 2 weeks.
Stir nicely and warm it in a microwave or a pan over the stovetop to room temperature before serving.
Frequently Asked Questions
To make it vegan, skip adding fish sauce and replace sambal oelek with red chili paste.
Yes, you can either finely chop fresh red chilies or make their paste to use in the sauce. Fresh red chilies can be very hot; removing the seeds can help decrease the amount of heat.
Some of the fresh chilies that can be used to make this sauce are Thai Bird’s Eye Chillies, Cayenne, Finger Hot Peppers, and Red Jalapenos.
Adjust the amount of these chilies according to their spice levels. Approximately 2 tablespoon of chili paste should be good in the below-mentioned recipe.
You can also use dry red chilies to make this sauce. Just soak the dry red chilies in some water to rehydrate them. Make a coarse paste and then use it in place of red pepper flakes.
Always wear gloves while handling chilies to prevent burns.
The store-bought sauce has red food color added to it, and hence it is brighter in color than the homemade sauce.
Usage Ideas
This spicy sweet chili sauce is a perfect dipping sauce for finger foods like spring rolls (egg rolls), wontons, French fries, coconut shrimp, crab rangoon, grilled chicken, fried chicken, chicken wings, or chicken nuggets.
I practically use it almost always to dip anything I am munching on.
In Thailand, this sauce is served with steamed rice and grilled chicken or pork. You roll the meat in rice, dip it in the sauce, and gobble.
I always serve this delicious condiment with my homemade Vietnamese summer rolls and scallion pancakes.
A cheesy sandwich goes to the next level after dipping into this sauce.
You can use it as a marinade for tofu, chicken, shrimp, fish like salmon or tilapia, or beef before grilling them.
I also like to mix some of it with Greek yogurt, cream cheese, or sour cream and churn up a quick dip for crackers and veggies.
Use it as a stir-fry sauce for noodles, rice, veggies, chicken, and shrimp.
Add a little chili sauce to wraps or burgers for a nice kick.
Toss mushrooms, carrots, and bell peppers in this Thai sweet chilli sauce and bake until done for delicious vegetarian sides.
Storage Suggestions
If not refrigerated properly or the container is not clean, this sweet chilli sauce can go bad quickly. Make sure to use a clean glass jar or an airtight container to store the sauce and keep it in the refrigerator at all times. This way, the sauce can be kept for up to a month.
You can also freeze it for about 2 to 3 months in a freezer-safe container. Once you thaw the sauce, it will become semi-solid, but if you heat it up gently in a microwave or in a pan over the stovetop, it will return to its normal texture.
This sauce is great for canning, too. I am not an expert in canning, but I have seen people using canned sauce all year round.
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Thai Sweet Chili Sauce Recipe
Ingredients
- 1 and ½ tablespoons cornstarch
- 1 and ¼ cups water (divided)
- ½ cup granulated white sugar
- 2 teaspoons minced garlic
- 2 teaspoons red pepper flakes (add less for less spicy sauce)
- ¼ cup rice vinegar (or regular white vinegar, apple cider vinegar)
- ½ teaspoon salt
- 1 tablespoon tomato ketchup
- 2 teaspoons sambal oelek (or red chili paste or Sriracha)
- 1 tablespoon fish sauce (skip or replace with soy sauce for vegan)
Instructions
- Stir together cornstarch with ¼ cup water to make a slurry. Set aside.
- Add white sugar, garlic, red pepper flakes, 1 cup water, rice vinegar, salt, ketchup, sambal oelek, and fish sauce to a saucepan and stir to combine.
- Heat on medium heat until the mixture comes to a boil. Stir frequently while cooking.
- Add the cornstarch slurry and mix well.
- Cook for 2-3 minutes until the sauce thickens, stirring continuously.
- Remove the pan from heat and let the sauce cool down. Transfer to a clean glass jar and refrigerate for up to 2 weeks.
- Stir nicely and warm it in a microwave or a pan over the stovetop to room temperature before serving.
I got mine too spicy! What can I do to tone it down. I quadrupled the recipe. Also it could be a little sweeter
Did you follow the measurements? Adding more sugar or honey can help balance out the spiciness. You could also try adding a little bit of apple cider vinegar or rice vinegar to help cut the spice.
Outstanding and so much tastier than store bought Thai Sweet Chili sauce. So fast to make. Thanks so much for your wonderful recipe. I plan to look through your other recipes this weekend.
I used to buy Thai sweet chilli sauce, but I thought I’d give it a go and make it myself. Wow! Better than store bought, and really delicious! Thank you for this recipe!
Very easy and delicious! Doubled recipe so we could enjoy all month. We use it for a quick chicken nuggets over rice with a veggie and scallions! Yum…
Would you need to water bath this recipe or pressure can?
I didn’t can it. Just kept in the refrigerator in a clean jar.
yes you can water bath for 12 min not pressure can it
Great Sauce—
Thanks
Can normal vinegar be used instead of rice vinegar? What if fish sauce is not available?
Yes, sure you can use normal vinegar. Replace fish sauce with soy sauce.
I have made this recipe and is a big hit at home. Does it have to be refrigerated or put on a shelf? The store bought product does not have to be refrigerated until it is opened.
Happy to hear Mark. It must be refrigerated unless canned properly.
It does not have a serving size for the nutritional information.
Hi Cristine, it is good for approx 10 servings.