Thai Sweet Chilli Sauce Recipes

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THAI SWEET CHILI SAUCE



Thai Sweet Chili Sauce image

Similiar to Mae Ploy. Additions may be added...ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari...and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There's some benefit to thickening with starch and using less sugar.)

Provided by gailanng

Categories     Sauces

Time 10m

Yield 1 cup approximately

Number Of Ingredients 8

3 garlic cloves, peeled
2 hot red peppers (jalapeno, serrano, thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
  • In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
  • Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
  • Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

THAI SWEET CHILI SAUCE RECIPE



Thai Sweet Chili Sauce Recipe image

Thai sweet chili sauce is easy to make at home. It tastes better than the store-bought version and makes a superb condiment for many Thai dishes.

Provided by Darlene Schmidt

Categories     Lunch     Dinner     Appetizer     Condiment     Sauce

Time 20m

Number Of Ingredients 9

1/2 cup rice vinegar (or white vinegar)
1/2 cup plus 2 tablespoons white granulated sugar
1/4 cup water
3 tablespoons fish sauce
2 tablespoons sherry (or cooking sherry)
3 cloves garlic (minced)
1/2 to 1 tablespoon dried crushed chile pepper (red pepper flakes)
1 1/2 tablespoons cornstarch
3 to 4 tablespoons cool water

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.

Nutrition Facts : Calories 103 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 739 mg, Sugar 21 g, Fat 0 g, ServingSize 1/2 cup, UnsaturatedFat 0 g

SWEET CHILI THAI SAUCE



Sweet Chili Thai Sauce image

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Provided by Tania Hobson

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 24

Number Of Ingredients 8

1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

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.

Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g

THAI SWEET CHILI SAUCE



Thai Sweet Chili Sauce image

A versatile sweet and spicy condiment that can be added to Asian stir-fries, used as a dipping sauce or marinade, or as an accompaniment to any type of fritter or barbecued food. This is adapted from a recipe by Charmaine Solomon.

Provided by Daydream

Categories     Asian

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 7

2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1 -2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon salt (to taste)

Steps:

  • Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
  • Do not be concerned if the chili seeds remain whole.
  • Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
  • Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
  • When cool, puree until almost smooth.
  • Pour into a suitably sized sterilised bottle and seal.

Nutrition Facts : Calories 669.1, Fat 0.6, SaturatedFat 0.1, Sodium 796.3, Carbohydrate 166.1, Fiber 3.7, Sugar 147.4, Protein 3.5

CHEF JOHN'S THAI-STYLE SWEET CHILI SAUCE



Chef John's Thai-Style Sweet Chili Sauce image

Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 10

½ cup water
½ cup white distilled vinegar
2 tablespoons fish sauce
½ cup brown sugar
1 tablespoon ketchup
2 teaspoons sambal chili sauce
1 ½ teaspoons cornstarch
6 cloves finely crushed garlic
2 tablespoons finely minced Thai chili peppers (bird's eye peppers)
1 tablespoon fresh lime juice

Steps:

  • Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
  • Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
  • If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.4 g, Fiber 0.1 g, Protein 0.4 g, Sodium 310.2 mg, Sugar 14.3 g

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