If you are looking for a delicious finger-licking sauce to accompany crispy snacks, this Thai sweet chilli sauce recipe is worth bookmarking. Be sure to watch the video!
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About Sweet Chilli Sauce
This chilli sauce recipe is adapted from the Thai Sweet Chilli Sauce – also known as Nam Chim Kai.
I have used the best locally available ingredients to make a vegan and vegetarian version of the authentic sauce recipe.
It is a versatile sauce that we can’t have enough. You can marinate the chicken for an Asian grill, add it to a vegetarian stir fry, or serve it as a dipping sauce for Asian fried snacks and dumplings.
Why You Should Make it at Home
- gluten-free sauce
- vegan and vegetarian
- easy to store for a month
- versatile and multi-purpose
- meal-prep and freezer-friendly
Ingredients You’ll Need
- Red Chillies give a bright red colour and spicy taste to the sauce. You can use fresh red chillies, dry red chillies, or chilli flakes.
- Garlic makes the sauce so delectable. Hence, do not restrict yourself to one or two cloves.
- Sugar cuts down the heat of red chillies and gives a sweet lingering taste. You can use fine brown sugar or powdered jaggery instead of white sugar.
- White Vinegar gives the sauce an acidic or slightly tart taste. The acidic taste balances the spicy and sweet flavour. It also acts as a preservative to increase the shelf life of the sauce.
- Corn Starch gives the sauce a perfect luscious consistency.
- Salt, Water
Watch Sweet Chilli Sauce Video
Serving Suggestion
Next time you plan chicken cheese balls, fried cutlets, or spring rolls, bring out the bottle of homemade sweet chilli sauce.
Some more snacks that pair well with chilli sauce:
- Tibetan Momo
- chicken satay
- Egg Roll/Fried Snacks
- Dumplings or Potstickers
- Crispy Fried Squids or Calamari
More Dip and Sauce Recipes
- Greek Cucumber Sauce
- Roasted Eggplant Dip
- Fresh Tomato Salsa
- Spicy Peanut Sauce
- Creamy Corn Dip
- Spicy Mango Dip
- Beetroot Hummus
- Schezwan Sauce
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Sweet Chili Sauce Recipe
Looking for a finger-licking sauce for your snacks? Try this vegan Thai sweet chilli sauce recipe. It's spicy, sweet, and garlicky!
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Servings: 250 gram
Calories: 586kcal
- Blender
- Saucepan
Ingredients
- 10 – 12 dry red chili (discard seeds)
- ¼ Cup garlic cloves
- ½ Cup granulated white sugar
- ½ Cup white vinegar
- 3 Cup water
- Salt to taste
- 1 tablespoon corn starch
Instructions
- Boil 2 cups of water in a saucepan. Once the water starts bubbling, turn off the heat. Add the dry red chilies. Soak them in hot water. Cover the pan with a lid. Dehydrate the dry chilies for 5 – 10 minutes.
- Next, transfer the soaked red chilies to a blender. Add garlic, salt, vinegar, sugar, and 1 cup of water. Blend the ingredients to a smooth sauce.
- Transfer the sauce to a pan. Place the pan over the stovetop. Turn on the heat. Reduce the heat to low and let the sauce simmer so that the flavors infuse together.
- Now mix corn starch with a tablespoon or so of water to make a slurry. Add corn starch slurry to the sauce and mix nicely to avoid any lump formation.
- The sauce will start thickening. Once the sauce thickens, turn off the heat. Let it cool down completely at room temperature.
- Transfer Sweet Chili Sauce to a container for storing.
- Serve sweet chilli sauce as a dipping sauce with any fried snack or dumplings.
Recipe Notes:
- You can use fresh red chilies, dry red chilies, or the chili flakes to make this sauce. To cut down the heat of fresh red chilies discard the seeds and the vein. Use only the outer layer of the chili.
- You can use fine brown sugar, or powdered jaggery in place of white sugar.
- The vinegar acts as a preservative to increase the shelf life of the sauce. Avoid using wine vinegar to make this sauce.
- You can skip adding a thickening agent. But then the consistency of the chili sauce will not be luscious. It will be runny and thin.
- You can store it for 1 month in the refrigerator in an airtight container. However, do not leave it at room temperature especially in hot and humid climates for more than 2 – 3 hours.
Nutrition
Calories: 586kcal | Carbohydrates: 139g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 67mg | Potassium: 898mg | Fiber: 4g | Sugar: 113g | Vitamin A: 2252IU | Vitamin C: 351mg | Calcium: 116mg | Iron: 3mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
tinku shaji says
Wonderful Sauce, Bookmarked
Praveen Kumar says
This is a must have for thai fried rice 🙂 Love the flavours.
Indrani says
Hot spicy and tempting.
Aparna Anurag says
hmmmmmmm one of my fav sauce:-)
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kebhari says
delicious and yummy sauce.
Ekta khetan says
Awesome…must try!
coffeeandzest says
wow! your photos are amazing. SO tempting.
Nidhi says
It’s very tempting. ..
Taz says
I’d really love to try this!!! Is it possible I can use Bird’s eye chilli peppers instead of dry ones? Thanks!
Hina Gujral says
With Bird’s eye chili, I think it will be too hot. If you like it spicy then go ahead but then reduce the number of chilies in the recipe to half.
Shruthi says
Wow! this is going to be so useful for all our weekend snacks 🙂
Hina Gujral says
So happy that you like it!
Hema Bhakuni says
Definitely trying over the weekend.
Hina Gujral says
Great! Looking forward to your feedback.