Thai Sweet Chili Sauce

Course: Condiment

Cuisine: Asian / Thai

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 98kcal

Author: Kris Longwell

This dipping sauce is wonderful on so many levels. The recipe as written has a low to medium level of spice/heat. To reduce the spice level to very low, reduce the amount of garlic chili sauce, and chili powder, and don't use cayenne. Perfect for appetizers such as fried shrimp, dumplings, breadsticks, crackers, and cut veggies.

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Equipment

1 medium skillet

Ingredients

1 tablespoon cornstarch
2 tablespoon water
2 tablespoon soy sauce
½ cup chicken broth or vegetable broth
1 tablespoon fish sauce
¼ cup garlic chili sauce
1 tablespoon lime juice from 1 lime
2 tablespoon scallions chopped, divided
½ cup dark brown sugar
1 tablespoon chili powder
½ teaspoon cayenne pepper optional

Instructions

In a small bowl, whisk together the cornstarch and water until fully combined. Set aside.
1 tablespoon cornstarch, 2 tablespoon water
In a medium-sized saucepan over medium-high heat, add the soy sauce, broth, fish sauce, garlic chili sauce, lime juice, 1 tablespoon scallions, brown sugar, chili powder, and cayenne (if using). Bring to a boil.
2 tablespoon soy sauce, ½ cup chicken broth, 1 tablespoon fish sauce, ¼ cup garlic chili sauce, 1 tablespoon lime juice, 2 tablespoon scallions, ½ cup dark brown sugar, 1 tablespoon chili powder, ½ teaspoon cayenne pepper
Reduce heat to medium and simmer for 2 minutes, stirring with a wooden spoon often.
Stir in the cornstarch slurry and cook, stirring constantly, until slightly thickened, about 1 to 2 minutes more.
Serve warm or at room temperature. Garnish with chopped scallions. If the sauce becomes too thick, thin it with a little more broth.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The sauce can be made up to 3 days in advance. Store in a jar (or container) with a lid in the fridge. Let come to room temperature (or warm on the stove) before serving.

The sauce can be frozen for up to several months. Thaw completely and re-warm before serving.

If the sauce has become too thick, warm it on the stove and add in small amounts of broth (1 tablespoon at a time) until you've reached the desired consistency.

Nutrition