Homemade Thai Sweet Chilli Sauce – make it hot or make it mild … the choice is yours.
Thai Sweet Chilli Sauce – the perfect spicy dipping sauce for chicken or fish
Graham and I had a day out last week – we hopped on a train and spent the day in Ely, home to Ely Cathedral and Oliver Cromwell’s House. What a lovely day – Ely is such a laid back, relaxing city. We wandered through the market then explored Oliver Cromwell’s house which has been converted into a museum and shows what life was like back in the 17th Century.
I just had to share this picture of the fireplace in the kitchen, where all the food was prepared. Note the bread oven on the left! We’ve come a long way since those days.
After all our wandering around we were starving, so we ended up at a wonderful Thai restaurant called Siam Seasons where we had THE most delicious meal. (No – I haven’t been incentivised to write that – but if you are ever in Ely it’s worth a visit). We enjoyed the food so much that I decided to try to replicate some of the dishes myself at home the next day.
This first one that I am sharing is for Thai Sweet Chilli Sauce, a classic dipping sauce on its own, but also great for adding to stir-fries and noodle dishes. You could also try using it on a pizza instead of the traditional tomato. I’m thinking sweet chilli base, covered with sliced baby marrow, red bell peppers, and pineapple, topped with shredded chicken. Yummy!
How to make Thai Sweet Chilli Sauce
To make the sauce you just add all the ingredients to a saucepan and allow to simmer until it starts to thicken.
When you first add the ingredients, you will notice that the chilli flakes are floating on the top. As the sauce cooks and thickens, the chilli flakes will become suspended. That’s the time to take it off the stove.
As it cools it will thicken some more and have a consistency like runny honey.
To store it, just pour it into a sterilised jar and keep it in the fridge until you are ready to use it.
Sterilise your jars in the microwave
If you sterilise your jars before storing food in them, it will get rid of any micoscopic nasties that might be lurking in there which will cause your food to go off.
I’ve found the easiest way to sterilise a jar is in the microwave. Just wash the jar in hot soapy water, rinse and place it in the microwave whilst still wet. Microwave on full power for 45 seconds.
Obviously, you can’t do the metal lid in the microwave, so for the lids just wash with the jar and then place in a saucepan of boiling water and allow to boil for a couple of minutes. Then leave to cool.
Amazon does a great range of mason jars – perfect for storing your home-made dips and sauces.
A final note on the chilli
You should adjust the chilli to your own taste.
I have used dried chilli flakes in the recipe and I find that one teaspoon is just about the right amount for my taste. It has a fair amount of heat and lots of flavour, but doesn’t burn too much.
You could substitute the dried chilli flakes with an equivalent amount of fresh finely chopped red chillis if you prefer.
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Thai Sweet Chilli Sauce (Nam Chim Kai)
- ½ cup (150 ml) White Wine Vinegar You could also use rice vinegar or plain white vinegar
- ½ cup (150 ml) Brown Sugar
- ½ cup (150 ml) water
- 3 Tablespoons Fish Sauce
- 2 Tablespoons Rice Wine or substitute with Sherry
- 3 cloves Garlic (minced) I substitute with 1 teaspoon shop-bought bottled minced garlic
- 1 teaspoon Chilli Flakes This will make it quite hot – adjust according to your own taste
- 1 Tablespoon Lime Juice This is optional but I like to add it
- Measure all of the ingredients into a saucepan and bring to the boil
- When it starts boiling, turn the heat down and let it simmer for 20 – 25 minutes until it starts to thicken
- Allow to cool. It will become thicker as it cools
- Pour into a clean glass jar and store in the fridge for up to 2 weeks
If you enjoyed this recipe, why not pin it for later?
You can eat this Thai Sweet Chilli Sauce with anything really, but why not try it with these:
Happy cooking – VJ xxx