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A perfect balance of sweet, spicy, and tangy, this homemade Thai-style sauce is amazing for dipping spring rolls, chicken wings, or shrimp. Ready in 15 minutes, it's far superior to any bottled version.
Combine Sauce Ingredients
Simmer the Base
Prepare and Add Thickener
Thicken and Cool
A perfect balance of sweet, spicy, and tangy, this homemade Thai-style sauce is amazing for dipping spring rolls, chicken wings, or shrimp. Ready in 15 minutes, it's far superior to any bottled version.
This thai recipe takes 15 minutes to prepare and yields 6 servings. At 113.09 calories per serving with 0.19g of protein, it's a beginner-friendly recipe perfect for condiment.
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For extra heat, substitute the red pepper flakes with 1-2 finely minced fresh red Thai chilies (bird's eye chilies).
Add 1 teaspoon of freshly grated ginger along with the garlic for an extra layer of aromatic warmth.
You can replace the granulated sugar with an equal amount of honey or maple syrup for a different flavor profile, though this will alter the taste and color.
For a more pronounced tang, add a tablespoon of lime juice after removing the sauce from the heat.
The red pepper flakes contain capsaicin, a compound known to slightly boost metabolism and provide mild anti-inflammatory effects.
Garlic is a source of allicin, a compound released when it's crushed or minced, which is associated with immune-boosting and cardiovascular benefits.
One serving, which is approximately 1/4 cup (4 tablespoons), contains about 105-110 calories, primarily from the sugar.
While delicious, sweet chili sauce is high in sugar and should be consumed in moderation. The homemade version is healthier than store-bought as it contains no preservatives or artificial ingredients. The garlic and chili offer some minor health benefits.
Let the sauce cool completely to room temperature, then transfer it to a clean, airtight glass jar. It can be stored in the refrigerator for up to 3 weeks.
If the sauce is still thin after cooling, you can return it to the saucepan. Bring it to a simmer and add another small cornstarch slurry (e.g., 1 tsp cornstarch mixed with 1 tbsp cold water). Whisk until thickened.
Absolutely. You can reduce the amount of red pepper flakes to 1/2 or 1 teaspoon, or omit them entirely for a sweet and tangy sauce with no heat.
Rice vinegar provides the most authentic and balanced flavor. You could substitute with apple cider vinegar or white wine vinegar, but it will change the taste profile of the sauce.
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