Go Back
Sweet Chilli Sauce (น้ำจิ้มไก่ nam chim)

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. 

Course Condiment, Sauce
Cuisine Thai
Keyword Thai Sweet Chili Sauce
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author PetersFoodAdventures


  • 1/2 lb /250g 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


  1. 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.

  2. 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.
  3. 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.

  4. 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.
  5. Allow to cool before bottling.

Recipe Notes

*Burning disclaimer- vinegar mixture is very hot, do not burn yourself.