Sweet chili sauce (also known as Thai sweet chilli sauce), known as nam chim kai in Thailand (Thai: น้ำจิ้มไก่; literally “dipping sauce for chicken”), is a popular chilli sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chilli peppers (often ‘Fresno Chilli’, Thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredient such as fruit or a refined sugar or honey.
It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can also be purchased in bottle form. In Australia, New Zealand, Europe, Canada, and the United States, “Thai sweet chilli sauce” is available as a condiment at many takeaway stores and supermarkets.
- Place all ingredients in a medium saucepan.
- Bring to the boil, stirring until sugar dissolves, reduce heat and cook over medium heat for 30 minutes or until the sauce has thickened slightly.
- Allow to stand for 10 minutes, then pour into sterilised jars and seal.
- Store in a cool, dry and dark place for up to 2 years. The sauce can be eaten immediately.