Easy Sweet Thai Chili Sauce Recipe In 10 Minutes

Growing up, I always had a craving for the robust flavors of Thai cuisine. Whenever I would visit family in Thailand, sweet Thai chili sauce was one flavor I could never get enough of. Sprinkled over papaya salad or simmered with noodles, it brought lively heat and tartness to every dish. However, back home, it was hard to find a bottle that tasted as delicious and authentic as the ones in Thailand. Most store-bought varieties were too vinegary or overpowering in their spice.

I decided it was time to take sauce making into my own hands to satisfy those late night cravings for Thai food. I found a quick and easy recipe that only takes 10 mins to prepare – a total win-win. By having the ingredients like garlic, chilies, vinegar and lime on hand, I can whip up a batch whenever the urge strikes. Best of all, it allows me to play with different ratios until I landed on the perfect balance of sweet, sour and spicy flavors. Nowadays, this Chili sauce has become a go-to pantry staple that livens up so many dishes, from spring rolls to French fries. I’m happy I took the chance to experiment rather than settling for another insipid bottle from the store. Homemade really is best!

What is sweet Thai chili sauce?

When I first started looking for authentic Thai recipes, I quickly realized there was no single version of sweet chili sauce. Despite going by similar names like nam jim gai or nam chim kai, the recipes can vary considerably depending on the cook’s palates and region of Thailand. Some include ingredients like ginger, pickled red chili or sambal oelek.

After trying several recipes online, I found a simply balanced sauce that provided the characteristic sweet, sour and spicy punch without being too hot. The core ingredients were red chilies, garlic, sugar, vinegar and sometimes chili flakes. The mixture comes together quickly and easily, enabling home cooks to whip up a batch from pantry staples with no excuse to buy bottled sauces with their Junk ingredients.

While store-bought versions are convenient to grab from grocery stores, having a homemade chili sauce on hand allows you to regulate the flavor and heat. It also stays fresher sitting in the fridge for weeks. With this paste or sauce, you can fully bring that signature Thai taste to countless dishes.

Why I love this sweet chili sauce recipe

This sweet chili sauce recipe is truly one of the easiest recipes I have tried. It comes together in only 10 minutes with basic pantry ingredients.

The sauce is extremely versatile and can be adapted to different tastes. The spice and sweetness level can be altered according to one’s preference. This makes the sauce perfect for all kinds of dipping and cooking needs.

It provides thick, creamy and robust umami flavor that is delicious on everything from spring rolls and fried chicken to chicken wings and nuggets. I have even used it as a condiment for fried calamari and cheesy toast.

The sauce also stores very well, keeping its freshness and flavor even after 2 weeks in the fridge. The lack of preservatives also means it can potentially last longer when canned or stored properly. Overall, this recipe is a winner due to its ease of making, adaptability and delicious uses.

Ingredients

The amounts are adjustable to suit taste preferences. Garlic and ginger are finely minced. Red chili flakes or sambal oelek provide the heat level which can be adjusted.

How To Make Sweet Thai Chili Sauce

To make the sweet Thai chili sauce, start by adding all the ingredients except for the cornstarch mixture to a small saucepan over medium heat. Bring to a boil, then reduce heat and let simmer for 5 minutes, stirring occasionally.

In a separate cup, combine the cornstarch with 1 tablespoon water to form a smooth slurry. Once the sauce has simmered, whisk in the cornstarch mixture. Continue simmering and stirring until the sauce thickens slightly, about 2 more minutes.

Remove from heat and allow the sauce to cool completely. Once cool, transfer to an airtight jar and refrigerate for at least 2 hours to allow flavors to blend before serving. The sauce will thicken up more as it cools.

Come dipping time, scoop out whatever amount you need and simply reheat it in a small pot over medium, stirring constantly, until heated through. It will thicken up again to a nice clingy consistency that’s perfect for shrimp or any other dish! Keep refrigerated for up to 2 weeks. Now you have an easy homemade sauce ready to go!

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Asian Chili Sauce Recipe

This classic Asian chili sauce recipe balances savory, spicy and sweet flavors from a simple blend of ingredients. The key elements are fresh hot red chili peppers, which provide vibrant color and authentic heat. For the best results, the recipe recommends seeking out Thai or bird’s eye chilies. Garlic adds pungent aromatics to each bold bite. Rice vinegar lends a balancing tartness that cuts through the richness. Sugar brings just the right amount of tang to balance the spice. When combined, the components meld into a lush sauce perfect for topping noodles, stir fries or grilled meats. With so few basic ingredients, carefully crafted, this chili sauce brings big flavor with minimal effort in the kitchen. Give it a try to add kick to your favorite Asian-inspired dishes.

Can You Say ‘’Umami’’ ?

Sweet chili sauce relies on both high and low notes to create its complex flavor profile. The high notes come from the sweetness of sugar and acidity from white vinegar. These provide a bright, forward flavor.

The umami low notes come from ingredients like garlic and soy sauce or tamari. Garlic adds depth with its subtly fermented notes. A splash of tamari or soy sauce enhances this umami, adding an interesting meaty and savory flavor to balance the sweetness.

Together, all the ingredients provide a fuller, richer experience beyond just sweet and spicy. The umami underscores and binds everything. For those avoiding gluten, tamari makes a suitable substitute in this product as soy sauce. The umami delivers flavor without overwhelming the other elements. Getting this balance of high and low makes for a truly moreish sweet chili sauce.

Adjustments for canning sweet chili sauce

Some readers may want to can this sweet chili sauce for long-term storage beyond refrigeration. The main question is how to approach the thickening agent cornstarch given the water bath canning method.

Cornstarch poses an obstacle since it can cause lumps during the canning process. The heat from water bath canning causes the cornstarch to clump and not dissolve evenly.

To overcome this, the best option is to substitute cornstarch with cornflour or Clear Jel. Both are starches that remain stable at high temperatures.

Simply replace the cornstarch in the recipe with 1 Tbsp of cornflour or Clear Jel powder dissolved in a small amount of cold water to make a slurry. Proceed with the rest of the recipe instructions.

When water bath processing the filled jars in a boiling water canner, this substitution ensures the sauce maintains a smooth texture without lumps. With the right planning adjustments to the thickening agent, readers can successfully can this sweet chili sauce.

Using Clear Jel

To use Clear Jel in this recipe, check the manufacturer’s instructions for dissolving the thickening agent in water. Add the dissolved Clear Jel slurry to the sauce and boil on the stovetop to thicken. Once cooled, pour the hot sauce into sterilized jars for canning. The water bath method process ensures the thickened sauce maintains a smooth final outcome.

Serving Suggestions

There are many imaginative ways this sweet chili sauce can be used as a dipping sauce for appetizers and snacks. It is a popular choice to accompany fried recipes like chicken nuggets, wings or calamari. Guests will enjoy dipping the crispy exterior into the sauce.

The sauce also goes well with baked or steamed dumplings, wontons and spring rolls for an Asian-inspired platter. It provides the perfect moisture as a faithful sidekick to the dishes.

When grilling or mixing kabobs of meat and vegetables, the chili sauce offers an option for dipping the skewers. The barbecue flavors are taken to another level.

At parties, the versatile condiment can be put out with a variety of snacks from crackers to cheese sticks and mozzarella. It introduces an option to cream cheese-based dips and adds interest to the presentation.

Overall, the sauce lends itself to many uses that will have broad appeal. It serves as a popular final touch mixed into salads, fried rice or stir fries too for an extra hit of heat and flavor.

Storage Information

This sauce is best kept in the refrigerator, since it was made with ingredients like sugar that don’t prefer extended room temperature storage. In the fridge, an opened jar should last around 2–3 weeks if using everything in that time frame.

For longer shelf life, jars can be sterilized by boiling them for 10 minutes before filling. Once filled, a new seal is needed to prevent contaminating. Allow to cool fully, then label with the date.

Another option if you desire keeping some sauce around longer is to freeze it. Simply pour the leftover sauce into freezer safe containers or bags, leaving headspace for expansion. To thaw, transfer frozen sauce to the refrigerator overnight.

With simple storage in the fridge or freezer, this Thai sweet chili sauce can be enjoyed for weeks to come without knowing the batch you made! Proper sealing is all that’s needed to preserve the fresh taste.

Homemade Chili Sauce VS. Store Bought

In summary, making your own sauce allows full control over the flavors and gives a fresher taste without added ingredients. But store bought is convenient when you don’t have time or already like a particular brand.

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Why Use Fresh Red Chilies

There are good reasons this recipe prefers using fresh red chilies like Thai or bird’s eye varieties for this Asian-inspired sweet chili sauce. They easily achieve, delivering the authentic spicy flavor and nice warm tingle the style of sauce desires.

Dried chilies can work too, but won’t exactly match the same vivid coloring or lively peppery taste. Fresher is better when you want to maximize achieving the chili spiciness.

Using fresh chilies will result in a sauce with a lovely flaming red color that simply looks perfect, exactly what you want for something to serve. This easily makes the appearance more appealing and inviting.

On the taste buds, fresh chilies truly know how to leave behind more of a spicy kick than what dried ones already do. The volatile compounds that create heat simply prefer staying intact in their raw form.

When working with chilies, the recipe rightfully advises being careful with the amount, depending on how much spice you freely enjoy. But for an authentic experience, fresh is highly recommended over other options.

Vegan Substitute for Fish Sauce

Fish sauce adds a luxurious umami flavor to dishes but can’t find in vegetarian and vegan cooking since it’s made with fermented fish. Luckily, there are some great replacements that be used.

Many brands now offer vegan fish sauce alternatives on the market like liquid aminos or coconut aminos. They have a similar salty, rich in savory taste without any animal products.

Most recipes can simply use light soy sauce in place of fish sauce. It provides comparable flavor depth and doesn’t contain gluten if soy free varieties are selected.

For a homemade option, steeping shiitake mushrooms in water creates a good vegan fish sauce substitute with natural umami. The broth may be used to enhance sauces and dishes.

In general, these glutamate-rich ingredients can’t find provide analogous savoriness without turning to fish. Experiment to see which replacement your recipes prefer best.

Sweet Chili Sauce VS. Sriracha

In summary, while both pack heat they have distinct flavor profiles. Sriracha packs more punch from ground peppers versus the balanced sweetness of Asian sweet chili sauce made using fresh chilies and seasoning mix unless a dried chili version is preferred.

Tips By The Saucy Canvas

• The sauce will slightly thicken as it cooks and then cools down, so don’t feel free to add a touch more water or ketchup if it seems too thick straight from the stove. It will achieve the perfect consistency as it chills.
• To achieve variations, easily add different dried or fresh chilies for another dimension of heat. Start with a smaller touch of flakes or crushed chiles, then taste-test and adjust amounts to your desired heat factor.
• For long-term storage, the refrigerator keeps batches ready to use for about a month while the freezer maintains quality for 2-3 months. Simply reheat frozen portions in the microwave or on the stovetop, stirring to prevent overheating.
• This recipe supplies a well-balanced sweet, salty, sour, and spicy flavor profile. But don’t be afraid to adjust any notes for your tastes – more sugar, a splash of rice vinegar for brightness or red bell pepper for more vibrant color. Take the time to perfect the balance of flavors for your own preferences.

Have fun customizing this versatile sauce to find your perfect version! Experimenting with heat levels and ingredients is half the fun. Happy sauce-making!

Health Considerations

While packed with flavor, sweet chili sauce is very high in sodium due to the soy sauce and fish sauce. For those watching their salt intake, it’s best enjoyed in moderation. The chili peppers also provide capsaicin, a compound known to have potential health benefits when consumed in small amounts such as aiding digestion. As with any condiment, practice portion control to enjoy sweet chili sauce’s flavors without overdoing calories. That’s why The Saucy Canvas recommends enjoying this sauce in moderation to experience the taste without overconsuming calories or sodium.

Wrapping It Up

This recipe demonstrates how to create an authentic Thai sweet chili sauce with a few simple ingredients. The balance of spices, acid and sugar come together to make a condiment with intense yet balanced flavor. With its versatility and ease of preparation, this sweet chili Thai sauce is sure to become a go-to condiment for any home cook’s repertoire.

Frequently Asked Questions

What is the difference between Thai chili sauce and sweet Thai chili sauce?

The difference between Thai chili sauce and sweet Thai chili sauce is that the former focuses more on heat from ground peppers while the latter has a sweet and sour balance from chopped peppers and sugar.

What is sweet chilli sauce used for?

Sweet chili sauce is commonly used as a condiment for noodle dishes, grilled meats and veggies to provide a kick of flavor.

How long does Thai sweet chili sauce last?

Properly stored in a sealed container, Thai sweet chili sauce will last 3-4 weeks in the fridge or up to 6 months in the freezer.

What is a substitute for sweet Thai chili sauce? 

Good substitutes for sweet Thai chili sauce include combining sriracha sauce with a bit of brown sugar or ketchup with lime juice and peppers.

Which Thai chili is hotter red or green?

Generally red Thai chilies are considered spicier than their green counterparts though the heat level can vary considerably between varieties and individual peppers.

How to thicken the sauce?

To thicken an already made Thai sweet chili sauce, whisk in a small amount of cornstarch slurry until the desired texture is reached.

Sweet Thai Chili Sauce Recipe

Recipe by The Saucy CanvasCourse: Spicy SaucesCuisine: Asian, Thai

Servings

8

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

38

kcal

Total time

10

minutes

Discover the perfect balance of sweetness and heat with our Sweet Thai Chili Sauce recipe. Bursting with vibrant flavors, this homemade condiment is versatile, adding a delightful kick to any dish. Whether used as a dip, marinade, or glaze, it’s sure to tantalize your taste buds and elevate your culinary creations.

Ingredients

• 1/3 cup rice vinegar

• 1/3 cup water

• 1 teaspoon finely minced ginger

• 1/3 cup + 2 tablespoons cane sugar

• 1 tablespoon rice wine

• 1 tablespoon sambal oelek

• 1 teaspoon tamari or soy sauce (use tamari for gluten free)

• 1-2 drops red color (optional)

• 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)

• 1 1/2 teaspoon finely minced garlic

Directions

• Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.
• Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. 
• Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

Notes

• 2 tbsp dried chili flakes + 1 tbsp extra rice wine vinegar (reduce the amount of chili flakes if the chili flakes you use are spicy (they’ll be spicier than sambal oelek).
  
• Use 5 ½ tsp of Clear Jel, dissolved in 3 tbsp water for cornstarch substitution.