Thai Sweet Chili Sauce Recipe
The Spruce Eats / Qi Ai
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Thai sweet chili sauce is known as nam chim kai in Thailand. It is sold in bottles and available in Asian food markets, but it’s also easy to make at home. It only takes a few minutes to put together, and you can find everything you need in your pantry or at your local supermarket. And since you control the ingredients, you also control the amount of sweetness and heat.
Thai sweet chili sauce makes a superb condiment for many Thai dishes and is excellent with chicken and fish. It is also wonderful as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, classic Thai fish cakes, Thai crab cakes, chicken wings, vegetarian egg rolls, and Thai spring rolls.
Thai Style Chili Sauce
Sweet-hot flavor combinations are all the rage, and this colorful Thai-style condiment strikes the perfect balance of fiery Thai chilies and garlic in a sweet and tangy sauce. It’s ready to serve as a dipping sauce for grilled foods and appetizers from satay to crispy eggrolls. And it can be added to dressings, marinades and stir-fries any time you want to add a sweet-spicy kick.
- Authentic and Consistent: Count on authentic flavor, a bright, appetizing appearance, consistent performance and Kikkoman quality-every time.
- Versatile: Use both back-and front-of-house as a condiment, cooking sauce and seasoning.
- Convenient: Ready to use straight from the easy-pour plastic bottle.
- Dipping Sauce: Use right from the bottle as a dipping sauce for satay-style grilled chicken, meat, seafood or vegetables skewers fried or fresh spring rolls, prawns, and other finger foods.
- Stir-Fries: Adds sweet heat and authentic Southeast Asian flavor to stir-fries.
- Dressings and Sauces: Use as a base for dressings or to enhance the flavor of entrée sauces and marinades.
SUGAR, WATER, CHILI PASTE, GARLIC, VINEGAR, MODIFIED CORN STARCH, SALT, FERMENTED WHEAT PROTEIN, CAYENNE PEPPER, EXTRACTIVES OF PAPRIKA, CITRIC ACID, XANTHAN GUM.
What To Eat It With
This sauce is hot and sweet, making it a very versatile dipping sauce. You can serve it with finger foods or douse your crispy noodles in it. While its mainly used as a dipping sauce, I also use it in stir-fries to add that perfect sweet, salty, spicy flavour.
Some dishes that go well with Nam Chim Kai are:
I always have a jar of this sauce in the fridge. It is so handy, you will be making it again and again.
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Thai Sweet Chili Sauce Made Easily At Home
Thai Sweet Chili Sauce is a sweet, spicy accompaniment to Asian finger food and a riot in the mouth. This post is packed with tips and tricks to help you make this dipping sauce easily at home.
I love dips. The kind of transformation that happens when you dunk food in a dipping sauce is amazing… So simple but such a crowd pleaser. Asian food is all about the freshest of ingredients, the simplest ways of cooking delicious, healthy food. And it is super light, so you wont feel like a stuffed potato after!
And definitely, no Asian feast is complete without the legendary Homemade Thai Sweet Chili Sauce. This sauce is a classic condiment in Asian cuisine, especially Thai and Vietnamese food. Its authentic name is Nam Chim Kai -Thai for dipping sauce. Cute, right?
Yes, you could do a supermarket run and buy a jar of this sauce, but I prefer fresh food without preservatives, especially because it is sooo easy to make at home. If you Google this recipe, you will find different versions. However, my version is simple and foolproof.
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Heres A Tip: Use Fresh Red Chillies
I like to use fresh red chillies. It enhances the flaming red colour and leaves that spicy tingle on the tongue. Thai red chillies are what I recommend. They are super spicy though, so be careful.
If youd like to reduce the heat, slit them open and remove the seeds because the seeds have the most heat in them. Mince the chillies or put them in the food processor. However, dont make it a very fine paste. Keep it chunky for texture.
Substitute For Fresh Chillies
If you cant find fresh red chillies, just use the good old dried red chillies. Soak the dried chillies in warm water to rehydrate them and then grind them up. When your sauce is ready, you should see tiny pieces of chilli and minced garlic floating around. These little bits are the life of the sauce.
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