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Sweet chili sauce in a jar
Thai Sweet Chili Sauce

Thai Sweet Chili Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
'Nam Jim Kai', or Thai Sweet Chili Sauce, has become one of the world's favorite dips, and for good reason. Its secret lies in the harmony of opposites: the tang of vinegar, sweetness of sugar, fire of chili, and aroma of garlic all united in one syrupy wonder. Making it at home is cheaper and allows you to control the heat level while avoiding unnecessary additives found in store-bought versions.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 10 servings
🔥 Calories 45 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk
  • Knife and cutting board
  • Sterile jar for storage

Instructions

1 ✓

Peel and finely mince the garlic. Wash and mince the chilies. For a milder sauce, remove the chili seeds.

Tip: Use gloves when chopping chilies to avoid skin irritation.
2 ✓

In a small saucepan, combine rice vinegar, 1/4 cup water, sugar, salt, garlic, and chilies. Heat over medium heat.

Tip: Turn on your kitchen fan as boiling vinegar can be pungent.
3 ✓

Stir until sugar dissolves completely, then simmer gently for 3-4 minutes. This softens the garlic and chili, infusing the syrup.

Tip: The liquid will become clear once the sugar dissolves.
4 ✓

Mix the cornstarch with 2 tablespoons of cold water until smooth. Pour it into the boiling sauce in a thin stream while whisking constantly.

Tip: Always dissolve cornstarch in cold liquid first (a slurry) to prevent lumps in the hot sauce.
5 ✓

Cook for another minute until the sauce bubbles again and thickens (turning from cloudy to more translucent). Remove from heat and let cool completely.

Tip: Remember, the sauce will thicken significantly as it cools due to gelatinization.

Recipe FAQ

How long does it keep?
Stored in a clean jar in the refrigerator, it lasts 3-4 weeks thanks to the high sugar and vinegar content.
It's too thin, what should I do?
Cornstarch continues to thicken as it cools. If it's still runny after cooling, re-boil it and add a bit more cornstarch slurry.

Ingredients

  • 1/2 cup rice vinegar (or mild white vinegar)
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 3 cloves garlic
  • 2 whole red chili peppers (adjust to taste)
  • 1 tsp cornstarch
  • 2 tbsp water (for the slurry)
  • 1 tsp salt