I love sauces, especially this Thai Sweet Chili Sauce. I’ve been told I drown my food in sauces, but I can’t help it, I really love tasty sauces. I remember the first time I had Thai Sweet Chilli Sauce (or Sweet Thai Chili Sauce), it was here in Australia. We were invited to a bbq, where I ate the most delicious bbq grilled chicken. They told me it was marinated in a Sweet Chili Sauce, and simply bbq’d on a grill, so easy! I was hooked.
I soon discovered that it was commonly used as a dipping sauce for chicken nuggets and chicken strips, even Australian McDonald’s and every fast food joint has Sweet Chilli sauce for dipping as an option. I found that it’s particularly amazing with Asian Fried Rice, stir fry or spring rolls, so many options. We would buy a large 1 litre size bottle of this sauce made by Trident, which has nice chunky pieces of peppers. Some people might know it by a brand name, Mae Ploy, which is available all around the world.
Thai Sweet Chili Sauce (น้ำจิ้มไก่ nam chim) is really not hard to make, and only takes about an hour. I’m lucky that I have red Thai chilli peppers growing in my garden, also known as Bird’s Eye Chilis. You decide the amount of heat in the sauce by the amount of chilli seeds you leave in the peppers. I deseeded half of my peppers for this recipe, but if you want it milder, then only keep the seeds of 1 or 2 peppers in the recipe. It’s always hard to gauge how spicy a recipe will turn out, it’s not like you can bite it to test the heat of each pepper!
Does Thai Sweet Chili Sauce Need to be Refrigerated?
The answer to this question is yes and no. When my fridge gets too full, I pull out the sweet chili sauce and keep it in the pantry. It’s been suggested that it will keep in the pantry for about 1 month unrefrigerated. When kept in the fridge, Sweet Thai Chili Sauce can last 9 months, even up to a year, if you don’t eat it first!
If you love Sweet and Spicy sauces, check out my Mango Chili Sauce recipe, which is perfect for dipping chicken nuggets. I think that this homemade Thai Sweet Chili Sauce is more flavorful than store-bought, perfect for drowing your food in. Bon Appetit! Приятного аппетита!
Thai Sweet Chili Sauce (น้ำจิ้มไก่ nam chim)
This Homemade Thai Sweet Chili Sauce has so much flavour. An exotic sauce that's sweet and spicy, a perfect dipping sauce and marinade.
- 250 g red Thai Chili Peppers - 50/50 deseeded
- 2 cups white vinegar
- 2 cups water
- 2 cups sugar
- 6 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
Chop chilis either coarsely if you are using a stick blender, or finely if you are not. Remove the seeds from at least 50% of your chillis, which leave make this a medium/hot chilli sauce. For a mild sauce, deseed all but 1 or 2 chili peppers.
In a pot, mix all the ingredients except the cornstarch and bring to a boil. Reduce heat ans simmer for 30-45 minutes, or until mixtures reduces by half.
Using a stick blender, blend the vinegar mixture until it reaches desired consistency. I don't blend to death, but leave a few chunky pieces and seeds as it will continue to cook down. Be very careful, the vinegar mixture is extremely hot and you will burn yourself if any splashes on you during the blending. Alternatively, you can allow to cool for a bit before blending, or chop chilis finely, so you don't need to blend.
Return to stove, bring back to a simmer. Take 1 tablespoon of cornstarch and mix with 2 tablespoons of cold water making a slurry. Add the corn starch slurry to the chilli sauce and cook for a few minutes until it thickens. Stir throughout and allow to cook and thicken for a few minutes. If desired thickness of sauce isn't reached, add one more teaspoon of cornstarch with 2 teaspoons of water, and repeat process.
Allow to cool before bottling.
*Burning disclaimer- vinegar mixture is very hot, do not burn yourself.