Sweet Chilli Sauce (Thai Nam Chim Kai)

Authentic Thai sweet chili sauce known as nam chim kai without preservatives and refined sugar. Sweet, sticky, totally addictive Thai Chili Sauce for dipping grilled meats, spring rolls, dumplings, potstickers, fried wontons, crab rangoon and just about anything else you can dream up. This incredibly simple sauce is sweet, sour and spicy. If you’re a fan of classic sweet and sour sauce, this is quite similar, but with a delightfully spicy kick.

4 long red chillies (100 g)
3 red birds’ eye chilli (10 g)
6 cloves garlic, peeled (30 g)
water (150 mL)
white sugar (100 g)
white vinegar (15 mL)
fish sauce (15 mL)
sea salt (4 g)
potato starch or cornstarch mixed (5 g) with water (5 g)

Place chillies and garlic in a food processor and pulse until roughly chopped.

In a large saucepan over medium-high heat, combine the water, sugar, vinegar, fish sauce and salt. Add the chilli and garlic mixture and simmer until sugar dissolves. Then turn heat down and simmer for 5 minutes to let the flavours develop.

Whisk in the potato starch mixture and gently simmer for another minute.

Allow to cool, then store in a glass jar in the refrigerator for up to 3 weeks.