Authentic Sweet Thai Chilli Sauce Recipe
This authentic Thai sweet chilli sauce recipe makes the most balanced sweet Thai chilli sauce you’ll taste. While most sweet chilli sauces are sickly sweet and stingy on the chillies – and any chilli heat – this sauce is chilli-rich, not overly hot, and has a great balance between sweet and acidic. You won’t buy a sweet chilli sauce from the supermarket again.
Servings: 2 Cups
Calories: 463kcal
Equipment
Ingredients
- 100 g red jinda chilies deseeded & finely chopped
- 3 deseeded bird's eye chilies optional
- 40 g garlic peeled & crushed
- 200 g sugar fine white
- 80 g water
- 120 g rice vinegar
- 1 tsp salt
- 1 tbsp tapioca starch mixed with 3 tbsp water
Instructions
- In a food processor, blend the chilies, garlic and water until it looks like a salsa. You don't want any large chunks of chilli pieces remaining.
- Place this in a tall-sided saucepan over medium heat. Add the sugar, vinegar and salt and stir for 5 minutes when all the sugar should have been dissolved.
- While stirring, add the tapioca starch mix slowly to the pan. When this is all incorporated, stir for a couple of minutes more. The mix should already be thickening – note that it will keep thickening as it cools. Test for seasoning at this stage and add more salt as necessary. Do not add fish sauce.
- When it's ready, place on a cool surface for a couple of minutes and then transfer the sauce into a jar to cool completely. When it has cooled you can put a lid on and store in the fridge.
Nutrition
Calories: 463kcal | Carbohydrates: 115g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1175mg | Potassium: 260mg | Fiber: 1g | Sugar: 103g | Vitamin A: 521IU | Vitamin C: 85mg | Calcium: 50mg | Iron: 1mg