Sweet Thai Chili Sauce Nam Chim Kai Recipes

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

THAI SWEET CHILI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, water, fish sauce, sherry, garlic, and pepper flakes to a saucepan or pot.
• Bring to a rolling boil.
• Reduce the heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off; rice vinegar is less strong than regular white vinegar.)
• While the mixture is boiling, dissolve the cornstarch into the cool water in a small bowl.
• Reduce the heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test.
• Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

SWEET THAI CHILI SAUCE (NAM CHIM KAI)

Steps:

• Mince the fresh garlic, chili peppers and ginger in a food processor until it reaches a roughly chopped state.
• Combine this with remaining ingredients in a large stainless steel stock pot and bring to a boil, stirring constantly, until thickened.
• Reduce heat to a simmer and let it cook for 30 mins, stirring occasionally.
• Should be thicker, but not sticky-thick. This will thicken more when it cools.
• Store in canning jars and refrigerate until used.
• Should last 3-months in refrigerator.
• If you don't like spicy sauce, please don't make this. It's legit-hot.

SWEET THAI CHILI SAUCE

Steps:

• In a small blender pulse the garlic, peppers, water and cider syrup until finely minced.
• Pour into a saucepan with the sugar, vinegar and salt.
• Bring to a simmer and cook 5 minutes.
• Meanwhile, whisk together Clear Jel and ¼ cup water in a small bowl.
• Bring chili mixture to a boil and whisk in the Clear Jel.
• Stir constantly for one minute.
• Remove from heat.
• Fill jar(s) with mixture, leaving 1/2" headspace.
• Process for 15 minutes in a waterbath, or refrigerate up to 2 weeks.