Thai Sweet Chilli Sauce
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Thai Sweet Chilli Sauce (Nam Chim Kai)

Homemade Thai inspired sweet chilli sauce
Prep Time5 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian Inspired
Servings: 1 small bottle
Calories: 23kcal
Author: VJ



  • 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 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.