Thai Sweet Chili Sauce

Ingredients

• 0.5 cup Granulated sugar
• 0.5 cup Water
• 0.25 cup Rice vinegar
• 3 Fresh red Thai chilies (Stemmed and finely chopped; dried red pepper flakes may be used instead.)
• 2 cloves Garlic (Finely chopped or minced)
• 1 tbsp Fish sauce

Steps

1. 1

   Stem the Thai chilies and finely chop them. Mince the garlic. If using dried red pepper flakes instead of fresh chilies, measure them and set them aside.

2. 2

   In a small saucepan, combine the sugar, water, rice vinegar, chopped chilies, garlic, and fish sauce. Stir until the sugar is mostly dissolved.

3. 3

   Bring the mixture to a boil over medium heat, then reduce the heat to maintain a gentle simmer. Cook for about 15–20 minutes, stirring occasionally, until the liquid is slightly reduced and syrupy. The sauce will thicken further as it cools.

4. 4

   Remove the saucepan from the heat and let the sauce cool to room temperature. Taste and adjust the balance of sweetness, acidity, and heat if necessary.

5. 5

   Transfer the sauce to a clean jar or serving bowl. Serve as a condiment for grilled chicken, roasted pork, or fried foods such as corn fritters and egg rolls.

Notes

The provided page indicates that the full recipe requires membership, so the ingredient quantities and method above are reconstructed from the visible description and the standard preparation of nam jim gai rather than directly transcribed from the inaccessible recipe. Fresh red Thai chilies provide subtle fruitiness; dried red pepper flakes are an alternative. Refrigerate in a covered container and use within about 1 week.

Nutrition per serving

• sauce
• condiment
• dipping sauce
• Thai
• spicy
• vegetarian
• gluten-free
• stovetop