Steps to Make Thai Kitchen Sauces

Chef John's Thai-Style Sweet Chili Sauce

Find in the chill aisle or the food academy fridge!

Recipe Summary Chef John's Thai-Style Sweet Chili Sauce

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.

Ingredients | Thai Kitchen Sauces

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

Directions

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.

Info | Thai Kitchen Sauces

prep: 10 mins cook: 5 mins additional: 5 mins total: 20 mins Servings: 8 Yield: 1 cup sauce

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