Sweet chili sauce is also known as Thai sweet chili sauce or Nam Chim Kai in Thailand. It is popular in Thai, Afghan, Malaysian and Western cuisine. Delicious, vibrant and versatile, Thai sweet chili sauce has captured the hearts and taste buds of people all over the world. This delectable condiment boasts a harmonious blend of sweetness and spiciness, creating a symphony of flavours that can elevate any dish to new heights. As the world becomes increasingly interconnected, cuisines from different cultures blend and inspire each other. Thai sweet chili sauce with its unique flavour profile and diverse applications, the sauce has found its way into countless international kitchens. Thai sweet chili sauce is embraced for its ability to enliven dishes with an exciting blend of sweet, spicy and savory tastes.
Sweet chili sauce, with its harmonious fusion of flavours, has become a global favorite. These days it is easily available at grocery stores and supermarkets but making your own sweet chili sauce is always better,
Because you know exactly what’s going into the sauce.
Homemade sauce is free of chemicals, preservatives, artificial colour, additives and stabilizers etc.
Homemade sauce is fresh, tastes much better than the store brought stuff.
Others benefits of homemade sauce is you can adjust the spice level of the sauce.
Homemade sauce is much cheaper than the store brought one.
The delectable taste of sweet chili sauce is derived from a simple yet balanced blend of ingredients. The primary components include:
Chili: The foundation of sweet chili sauce that gives the sauce its fiery kick is Red chili peppers. The most commonly used chili in Thailand is Thai bird’s eye chili, known for its vibrant red colour and fiery heat. However, other chili varieties like cayenne or Red Fresno, Red Jalapenos or any variety of red chili can be used. I like to use fresh red chilies, I have used bullet chilies which are locally available with vibrant red colour and super spicy. Using fresh red chili helps to enhance the flaming red colour and leaves that spicy tingle on the tongue. If you’d like to reduce the heat, slit the chilies open and deseed them as the seeds have the most heat in them. Mince the chilies using a hand chopper or knife or put them in food processor. However, don’t make smooth paste, keep it chunky for texture. If you don’t have fresh red chilies you can also use dry red chilies to make this sauce. Just soak the dry red chilies in some water and rehydrate them. Make a coarse paste and then use it in place of red pepper flakes.
Garlic: Garlic adds depth and aroma to the sauce. Garlic also compliments the chilies spiciness and adds pungency to the sauce.
Vinegar: Traditionally Rice vinegar is used in Thai sweet chili sauce. If rice vinegar is not available then you can use white vinegar or rice wine vinegar or apple cider vinegar. Vinegar provides the tangy element, balancing the sweetness and heat of the chilies. Vinegar also enhance the overall flavour of the sauce and as vinegar is a preservative it helps to extend the sauce’s shelf life.
Ginger: Ginger delivers fresh aroma, flavour and taste to the sauce.
Sugar: Sweetness is a defining characteristic of this sauce. To cut down the spiciness of the red chili and to give it a sweet lingering taste, sugar is added. Traditionally granulated sugar is used to make this sauce. You can replace white sugar with honey, maple syrup, brown rice syrup or agave syrup etc.
Corn flour: Corn flour is used to thicken the sauce
Water: Water helps to achieve the desired consistency of the sauce.
Salt: Salt enhances overall flavour and brings out the other ingredients taste.
Thai sweet chili sauce is vegan and vegetarian sauce. It is an incredibly versatile and multi-purpose condiment that finds its way into numerous dishes, enhancing the flavours and adding a delightful balance to the overall taste. Some popular use of sweet chili sauce:
Sweet chili sauce serves as an excellent dipping sauce for various appetizer such as spring rolls, dumplings, Wontons, fried chicken, chicken wings, chicken nuggets, tempura, cocktail meatballs, grilled meat etc.
Sweet chili sauce makes an excellent marinades for meats, seafoods, tofu and vegetables. It infuses the ingredients with its unique flavours and helps caramelize the surface when grilled or roasted, creating a tantalizing glaze.
Thai sweet chili sauce can be incorporated into stir fries, delivering a harmonious combination of sweet, savoury and spicy notes. Add Thai sweet chili sauce to stir fried vegetables, noodles and rice dishes to give them a burst of flavour. The sauce caramelizes slightly during cooking, enhancing the overall taste. Swirl Thai sweet chili sauce into a bowl of noodles to increase the flavour.
Use sweet chili sauce as a spread for burger, sandwiches or wraps. Its zesty profile complements the ingredients and takes the flavour to the next level.
Whisking sweet chili sauce with lemon juice, soy sauce and sesame oil creates delightful salad dressing that elevates a simple salad to the new level of tastiness.
You can also serve this sauce with crackers, fried calamari, fried mozzarella sticks etc.
How to store sweet chili sauce?
Refrigerator: You can store the sauce in a tightly sealed glass jar in the refrigerator for up to 3 weeks.
Freezer: store the sauce in the freezer for up to 2-3 months. When you are ready to use the sauce thaw the jar overnight in the refrigerator and then gently reheat the sauce just to get it back to its normal consistency, but not hot.
Ingredients
30 pieces fresh red chili
100 ml rice vinegar
150 ml water
150 gm white sugar
7 cloves of Garlic
1 finger size piece of Ginger
1 tsp salt
½ tbsp corn flour
Preparation
For making Thai sweet chili sauce start by washing and removing stalks of the chilies. Roughly chop the chilies & ginger then add chopped chili, ginger and garlic to a chopper or food processor & finely mince everything.
In a saucepan heat water and add rice vinegar, sugar, chili mixture, salt. Mix well and simmer on low heat for 15-20 minutes.
In a separate bowl mix ½ tbsp of corn flour with 1 tbsp of water and add it to the sauce, stirring constantly. Allow these sauce to simmer for about 1-2 minutes.
Turn off the heat & let the sauce cool completely. Once cooled, pour into a airtight glass jar and store it in the refrigerator for up to 3 weeks.
Tips:
- This recipe can be easily doubles or tripled.
- This sauce is a meal-prep.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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