THAI SWEET CHILLI SAUCE
Stir together cornstarch with water to make a slurry. Set aside.
Add granulated white sugar, minced garlic, red pepper flakes, 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. Keep stirring frequently while cooking.
Add the cornstarch slurry and mix well.
Cook for 2-3 minutes until the sauce thickens. Remove the pan from heat and let the sauce cool down. Transfer in a clean glass jar and refrigerate for up to 2 weeks.
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