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! 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”). 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. 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? Thicken the Chili Sauce. Mix the corn starch with a bit of water to make a slurry, then stir into the pot. Heat through a couple minutes to thicken. 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. 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? You can also freeze it in freezer containers for up to 6 months. Simple thaw and use when needed. 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.
Hot Thai Kitchen Cookbook, by Pailin Chongchitnant (affiliate link, my friends!) - “Demystifying Thai Cuisine with Authentic Recipes to Make at Home”. It is filled with great recipes and I have learned quite a bit about Thai ingredients and the structure of building Thai curries. 101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand, by Jet Tila and Tad Weyland Fukomoto (affiliate link, my friends!)
NOTE: This recipe was updated on 7/28/23 to include new information, photos, and video. It was originally published on 4/11/22.
