Thai Sweet Chili Sauce Recipe (Nam Chim Kai)
Make this traditional Thai sweet chili sauce recipe for a sweet and spicy nam chim kai that’s simple, quick, and full of flavor!
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.
Calories: 142kcal | Carbohydrates: 36g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Sodium: 351mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg
