Thai Chili Sauce

Sandra Welch

"Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Also wonderful as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, chicken or chicken wings, shrimp, spring rolls, fresh rolls, etc... Enjoy!"
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17 m servings
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Original recipe yields 1 servings

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  1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
  2. Reduce 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. Generally, I find rice vinegar less strong than regular white vinegar).
  3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
  4. Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes.


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