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Sweet chilli sauce served
A classic Thai dipping sauce, shimmering with red chilli flakes and garlic

Thai Sweet Chilli Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
'Nam Jim Kai', or Thai sweet chilli sauce, has become one of the world's most beloved dips, and for good reason. Its secret is the harmony of opposites: the acidity of vinegar, sweetness of sugar, fire of chilli, and aroma of garlic unite in a single, syrupy wonder. Making it at home is not only cheaper but allows you to adjust the spice level precisely and avoid unnecessary additives found in shop-bought versions.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 10 servings
🔥 Calories 45 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk
  • Knife and chopping board
  • Sterile jar for storage

Instructions

1 ✓

Peel and very finely chop the garlic. Wash the chillies and chop them finely too. If you prefer it less spicy, remove the chilli seeds.

Tip: Use rubber gloves when chopping chillies to avoid skin irritation and accidentally touching your eyes.
2 ✓

Measure the rice vinegar, 50 ml water, sugar, salt, chopped garlic, and chillies into a small saucepan. Start heating over medium heat.

Tip: The smell of vinegar can be strong when boiling, so it's worth turning on the extractor fan.
3 ✓

Stir until the sugar dissolves completely, then let it simmer for 3-4 minutes. The garlic and chilli will soften and infuse the syrup with flavour.

Tip: After the sugar dissolves, the liquid will clear.
4 ✓

Mix the cornflour with the 2 tablespoons of cold water until lump-free. Pour in a thin stream into the boiling sauce while whisking constantly.

Tip: Always mix cornflour with cold liquid (suspension), otherwise it will instantly cook into lumps in the hot sauce.
5 ✓

Cook for another 1 minute until the sauce boils again and thickens (turns from opaque to more translucent). Remove from heat and let it cool completely.

Tip: Remember, the sauce will thicken significantly as it cools due to gelatinisation.

Recipe FAQ

How long does it keep?
Stored in the fridge in a clean jar, it keeps for 3-4 weeks due to the high sugar and vinegar content.
It stayed too runny, what should I do?
The cornflour takes effect as it cools. If it's still runny when cold, boil it again and add a little more cornflour mixed with water.

Ingredients

  • 100 ml rice vinegar (or mild table vinegar)
  • 100 g granulated sugar
  • 50 ml water
  • 3 cloves garlic
  • 2 whole red chillies (to taste)
  • 1 tsp cornflour
  • 2 tbsp water (for the cornflour)
  • 1 tsp salt