Sweet, savory, spicy, tangy, and sticky, all at the same time, this 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.
The quantity of ingredients mentioned above will make 1 cup of sauce. You can easily double or triple the recipe as per your needs.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.If you have a corn allergy, then replace cornstarch with potato starch or tapioca flour.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.