My version of Thai Sweet Chilli Sauce

If you have a spare half hour, here is a great way to spend it.  Today I made the following and am super happy with it.

This sauce is known as Nam Chim Kai in Thailand.

This is my version of it, a healthier home made version and I know exactly what is in it.

This sauce is excellent with fish, chicken and seafood.  It can be used as a marinade for grilled fish, chicken wings and spring rolls.  If you don’t want it as thick, use less cornflour.

Thai Sweet Chilli Sauce

  • 1 cup rice vinegar
  • 1 cup white sugar
  • ½ cup water
  • 3 tabs fish sauce
  • 4 tabs sherry
  • 4 teas crushed garlic
  • 2 tabs crushed dried chilli
  • 2 tabs cornflour mixed with 8 tabs cool water (keep until last.)

Directions:

  1. Place all ingredients NOT CORNFLOUR in a saucepan.
  2. Bring to rolling boil
  3. Reduce heat to medium and allow to boil for 10 min, will reduce by half.
  4. Reduce heat again to low, add cornflour. Stir to mix, until sauce thickens, approx. 2 min.
  5. Remove from heat, taste. Then bottle as you wish.

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