Thai Sweet Chilli Sauce
Here's a batch of sweet & spicy homemade Thai sweet chilli sauce that's perfect for dipping! It's easy to make & contains 3 types of chilli, for maximum flavour.
Servings: 20 Servings
Equipment
- Saucepan
- Microplane/Grater
Ingredients
- 25 g Bird's Eye Chillies (Around 12 Chillies - See Notes)
- 6 Garlic Cloves
- A 1" Piece Of Fresh Ginger
- 300 g Caster Sugar
- 200 g Water
- 150 g Rice Wine Vinegar
- 100 g Honey
- 1 tbsp Light Soy Sauce
- 2 tsp Chilli Flakes (See Notes)
- 1 tsp Smoked Paprika
- 30 g Sambal Oelek (See Notes)
To Thicken
- 25 g Cornflour
- 25 g Water
Instructions
Sweet Chilli Sauce
- First, cut off the green stems from the chillies then cut each chilli in half lengthways. Thinly slice the chillies widthways then place into a large saucepan, along with the seeds.
- Peel & grate the garlic & fresh ginger then add into the pan with the chillies.
- Add the sugar, vinegar, water, honey, soy sauce, chilli flakes & paprika into the pan then set over a medium-low heat. Cook, stirring frequently until the sugar has dissolved. This will take 3-4 minutes.
- Next, stir the Sambal Oelek into the sauce then turn the heat up to medium heat & bring the sauce to the boil. In the meantime, add the cornflour & water into a small bowl & stir to make into a smooth paste.
- Once the sauce is boiling, stir in the cornflour slurry then cook for another 2-3 minutes, stirring pretty much constantly, until thick. The sauce should be thick enough to coat the back of a spoon.
- Once cooked, take the pan off the heat & let the sauce cool. Then transfer the chilli sauce into a sterilised jar & store in the fridge.
Notes
1. To Cook On An Aga - Cook the sauce on the simmering plate (all steps).
2. Chillies - I used Bird's Eye Chillies for my sweet chilli sauce which are a type of Thai chilli that have quite a high level of heat (50,000 - 100,00 Scovilles). For a milder sauce, use cayenne chillies (or another long red chilli) instead. For the chilli flakes, I used Aleppo chilli flakes but other types will works as well.
3. Sambal Oelek - This is a type of chilli paste that's made with raw red chillies, vinegar & salt. Adding this into your sauce is optional but it adds another layer of flavour! You can get Sambal Oelek in some supermarkets or online.
4. Spice Level - This sweet chilli sauce has a little bit of a kick! For a milder flavour, you could use half the amount of chilli flakes & a milder variety of fresh chilli. You could also remove the seeds from the chillies, for less heat.
5. Storage - Homemade sweet chilli sauce should be stored in a sterilised container, in the fridge and is best eaten within 3 weeks. There's info on how to sterilise a jar in the post above.