Thai Sweet Chilli Sauce (Nam Chim Kai)
Homemade Thai inspired sweet chilli sauce
(150 ml) White Wine Vinegar
You could also use rice vinegar or plain white vinegar
(150 ml) Brown Sugar
(150 ml) water
or substitute with Sherry
I substitute with 1 teaspoon shop-bought bottled minced garlic
This will make it quite hot - adjust according to your own taste
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 sterilised glass jar and store in the fridge for up to 2 weeks
To sterilise a jar -
Wash the jar in hot soapy water, rinse and place it in the microwave whilst still wet.
Microwave on full power for 45 seconds.
You can't do the metal lid in the microwave, so for the lids just wash with the jar and then place the metal lid in a saucepan of boiling water and allow to boil for a couple of minutes.
Leave to cool.
The calorie count has been calculated on approximately 1 tablespoon of sauce.
Thai Sweet Chilli Sauce (Nam Chim Kai) first appeared on foodleclub.com on 27 May 2019