Learn how to make the best nam chim kai with this traditional Thai sweet chili sauce recipe. You’ll love how easy it is to make this homemade dipping sauce for chicken, spring rolls, or honestly anything you want to dip!
Tip: You can make this sauce in advance and keep it in the fridge all week! It’s one of my go-to spicy sauces, along with hot sauce and nam jim jaew.
Thai sweet chili sauce is a mildly spicy, sweet, and tangy dipping sauce made from red chilies, garlic, vinegar, sugar, and salt. It has a sticky texture, a balance of heat and sweetness, and a mild kick that makes it perfect for appetizers or snacks.
All about nam chim kai sauce
Sweet Thai chili sauce originated in Thailand, and chances are you’ve had it at your favorite Thai restaurant or alongside some street food!
The recipe I’m sharing today is the one my family has always made. Everyone loves it—even my grandmother, and she’s not easy to impress when it comes to food!
It’s quick and easy to make, tastes so good, and has none of the preservatives or artificial stuff you find in store-bought bottles.
Our recipe is also naturally gluten-free and super easy to customize. You can adjust the sugar for more sweetness, add extra chilies for heat, or make it as mild as you like.
Once you’ve got a jar ready in the fridge, you can use it with almost anything!
Thai sweet chili sauce can be used as a dipping sauce for fried spring rolls, crispy wontons, chicken wings, or even Thai fish cakes.
Ingredient notes
All the ingredients are easy to find at any Asian market or grocery store. For detailed measurements, check out the recipe card at the end of this post!
- Red chilies – I used Thai Jinda chilies. Remove the seeds or use a mild type of chili pepper if you prefer a less spicy sauce.
- Apple cider vinegar – White vinegar works as a substitute. You can also use it in my recipes for spicy vinegar sauce or prik nam som!
- White sugar – Provides the signature sweetness; feel free to tweak the amount based on how sweet you like it.
- Salt – Just a little salt balances the flavors and helps preserve the sauce naturally.
- Garlic
- Water
How to make Thai sweet chili sauce
Step 1: Use a mortar and pestle (or a food processor) to pound the chilies and garlic into a fine paste. Set aside.
Step 2: In a large wok or saucepan over medium-high heat, combine the vinegar, water, sugar, and salt. Stir until the sugar fully dissolves, then let the mixture simmer for 10–15 minutes, or until it slightly thickens. Don’t reduce it too much—the sauce will continue to thicken as it cools!
Step 3: Add the garlic-chili paste to the pot and simmer for another minute. Remove from heat and let cool before storing. Enjoy your freshly made nam jim gai!
How to store
Let the sauce cool to room temperature, then transfer it to an airtight container or mason jar and store it in the refrigerator. It keeps well for up to 2 weeks. Just reheat it gently on the stove over low heat if you’d like to restore its original texture before serving.
More Thai dipping sauce recipes you’ll love
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Thai Sweet Chili Sauce Recipe (Nam Chim Kai)
Ingredients
- 6 chilies, I used Thai Jinda chilies
- 2 large chilies, seeds removed, I used prik chi fa chilies
- 4 cloves of garlic
- 2/3 cup apple cider vinegar
- 1 3/4 cups white sugar
- 1/2 tbsp salt
- 3 tbsp + 1 tsp water
Instructions
- Use a mortar and pestle (or a food processor) to pound the chilies and garlic into a fine paste. Set aside.
- In a large wok or saucepan over medium-high heat, combine the vinegar, water, sugar, and salt. Stir until the sugar fully dissolves, then let the mixture simmer for 10–15 minutes, or until it slightly thickens. Don’t reduce it too much—the sauce will continue to thicken as it cools!
- Add the garlic-chili paste to the pot and simmer for another minute. Remove from heat and let cool before storing. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Use as a dipping sauce for your appetizers, fried food, meat, spring rolls, as a salad dressing, dumplings, etc.
Wauwwww