This Thai sweet chili sauce is the perfect mix of savory, sweet and spicy, great with shrimp, noodle dishes, egg rolls, or as a dipping sauce, easy to make!
Thai Sweet Chili Sauce Recipe
This is the recipe for Thai Sweet Chili Sauce you've been looking for, my friends. This version is the ideal mix of sweet and spicy, perfectly balanced to please your spicy food loving palates.
Thai sweet chili sauce is a sweet, sour and spicy chili sauce used to add punch and flavor to many dishes. In Thailand, it is called "nam jim gai" (sometimes spelled "nam chim kai").
While it originated in Thailand, it has spread around the world and has become hugely popular in the U.S. and western cooking. It's a mix of chili peppers with vinegar and other ingredients, then sweetened and often thickened.
You'll usually find it in bottles at the supermarket, or in restaurants paired with fried chicken or spring rolls, as the combination of sweet and sour perfectly compliments the salty qualities of fried foods.
However, you can use it in so many other ways.
Of course you can find sweet chili sauce in grocery stores, but homemade sweet chili sauce is so much better than store bought, especially when you can make it your own way.
Most recipes focus on the sweet and sour elements, though I like to up the overall spice factor just a bit, in order to achieve a better balance for those like me who enjoy spicy foods.
Let's talk about how to make Thai Sweet Chili Sauce, shall we?
Thai Sweet Chili Sauce Ingredients
- Water.
- Rice Vinegar. White vinegar is a good substitute.
- Sugar. You can use honey as a substitute.
- Hot Chili Flakes. Use dried/crushed red chilies or red pepper flakes for this recipe. Options include bird's eye chilies, spur chilies, Thai chilies, japones, chile de arbol, or others - or use fresh minced red chili peppers.
- Rice Wine.
- Sriracha. Or use sambal oelek as a substitute.
- Fish Sauce.
- Ginger.
- Garlic.
- Corn Starch. For thickening.
How to Make Thai Sweet Chili Sauce - the Recipe Method
Add to a Small Pot. Add all of the ingredients to a small pot.
Boil, then Simmer. Heat to a boil, then reduce heat and simmer for 5 minutes, stirring, until it thickens.
If you prefer a thicker sweet chili sauce, add in more of the corn starch slurry and simmer until it thickens up to your preference.
Cool and Refrigerate. Cool the sauce and enjoy as desired. Keep refrigerated.
Boom! Done! Your Thai sweet chili sauce is ready to go. How are you serving yours? Dipping sauce? Slathered over shrimp? I'd love to hear it! So easy to make, isn't it?
Serving Thai Sweet Chili Sauce
- Fried Chicken Dipping Sauce. This sauce is most popular as a dipping sauce for chicken, particularly fried chicken or chicken wings. It's also great with other fried foods, like fried shrimp.
- Seafood Dipping Sauce. Thai chili sauce is perfect as a dipping sauce for shrimp and seafood.
- Dipping Sauce for Rolls. Sweet chili sauce is essential for fried egg rolls, but also try it on fresh spring rolls. So good!
- Noodles. Swirl Thai sweet chili sauce into a bowl of noodles, or use to enhance your stir fries.
It's great with many Asian cuisines.
Recipe Tips & Notes
- Other Ingredients/Add Ins. Soy sauce is a popular addition to Thai sweet chili sauce, though I omit it in my own recipe. Give it a go, as it does compliment nicely. When serving, try adding crushed roasted peanuts or fresh chopped cucumber.
- Heat Factor. Mild-Medium. My version isn't an overly spicy version, with only a touch of heat. You can easily add in hotter chili flakes to achieve your perfect balance. Use bell peppers for a no-heat version.
That's it, my friends. I hope you enjoy your Sweet Thai Chili Sauce. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Try My Other Popular Sauce Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Thai Sweet Chili Sauce Recipe
Ingredients
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/4 cup sugar use 2 tablespoons for less sweet
- 3 tablespoons hot chili flakes use dried/crushed - bird's eye chilies, Thai chilies, japones, chile de arbol, or others - or use fresh minced
- 1 tablespoon rice wine
- 1 tablespoon sriracha or sambal oelek
- 1 tablespoon fish sauce
- 1 teaspoon fresh minced ginger
- 1 teaspoon fresh minced garlic
- 1 tablespoon cornstarch mixed with 2 tablespoons water to make a slurry - double this for thicker sweet chili sauce
Instructions
- Add all of the ingredients to a small pot.
- Heat to a boil, then reduce heat and simmer for 5 minutes, stirring, until it thickens.
- Cool and enjoy. Keep refrigerated.
Nutrition Information
Kelly says
Can this recipe be used with a hot water bath canning process?
Mike Hultquist says
Kelly, I have not preserved this in a water bath. I don't see any reason why you can't. Just make sure the pH is low enough. Shoot for 3.5 or lower for home preserving.
Ashley says
amazing. I made with fresh chili's, seeds and all, and it was incredibly hot, like just on the edge of still being edible. but the flavor was delicious. Will maybe not put the seeds in next time
Mike Hultquist says
Thanks, Ashley. Glad you enjoyed it. Regarding the heat - the heat actually does not reside in the seeds, but in the whitish innards of the peppers, which does translate to dried pods as well. If you'd like milder, you can use less of the flakes, or use milder chili flakes. Let me know what you used. Glad to help you adjust the heat to your preference!
R and A LESIUK says
Excellent recipe, we enjoyed it immensely
Fabiola says
I am do glad I came across your recipes!
This sauce is simply amazing!
Would it be possible to show us how to make Sloppy Joes your delicious version and Pad Thai as well please?
Mike Hultquist says
Thanks, Fabiola. I have both of those! See my Sloppy Joes Recipe here: https://www.chilipeppermadness.com/chili-pepper-recipes/sandwiches/homemade-sloppy-joes-madness-style/
I have my Pad Thai Recipe here: https://www.chilipeppermadness.com/recipes/pad-thai/. Enjoy!
Soner Ali says
Hi Mike
Sealed glass jar refrigerated, how long do you think the sauce would last.
Thanks.
Mike Hultquist says
Soner, this should last several weeks easily, or longer. You can use powdered or dried garlic and ginger if you have concerns. There is quite a bit of vinegar in the recipe, which is a preservative. Enjoy!
jimAND ROSE nashwinter says
very nice sauce;will be making and trying;jim
Mike Hultquist says
Thanks! Enjoy!!!
Rick says
Please get rid of the ingredient check boxes you just added!
Mike Hultquist says
Thanks for the heads up. They are removed. Still making updates to the new template. Your patience and understanding is appreciated.
Connie says
What can be substituted for fish sauce in the Thai chili sauce
Mike Hultquist says
Connie, use either oyster sauce, or use more soy sauce. Let me know how it goes for you.