Thai sweet chili sauce

  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 1/3 cup + 2 tablespoons sugar
  • 1 Tbsp sherry wine (can substitute rice wine)
  • 1 1/2 Tbsp fish sauce
  • 1-2 teaspoons dried red chili flakes OR 1 Tbsp sambal oelek for heat and color
  • 1 1/2 teaspoons finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1 teaspoon  low sodium soy sauce 
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water 
  • 1-2 drops natural red food coloring (optional if not using sambal oelek)



  • Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

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