by Olena

Thai Sweet Chili Sauce Recipe

by Olena

BEST Thai Sweet Chili Sauce Recipe as a healthy substitute to store bought sauce, without preservatives, artificial colours and refined sugars. To die for Thai Salmon recipe included. | ifoodreal.com

Healthy homemade Thai sweet chili sauce recipe with simple ingredients. Same thick, sweet and spicy makes amazing substitute for store bought sauce loaded with preservatives, artificial colour and sugar. This sweet chili sauce keeps well in the fridge for months.

I created this sauce as a marinade forย Thai salmonย – to die for 15 minute baked (grilled) salmon recipe with rave reviews. You can also use it in stir fries, dippingย Thai chicken bites into, making slow cooker Thai chicken thighs and you name it. Particularly serving on a side of a plate and dipping anything on that plate into it.

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BEST Thai Sweet Chili Sauce Recipe as a healthy substitute to store bought sauce, without preservatives, artificial colours and refined sugars. To die for Thai Salmon recipe included. | ifoodreal.com

How to Make Thai Sweet Chili Sauce Recipe

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Thai Sweet Chili Sauce Recipe

5 from 1 reviews

Authentic Thai Sweet Chili Sauce Recipe is a healthy substitute to storebought sauce that is not loaded with preservatives and refined sugars. This sweet hot sauce is great with chicken and fish.

  • Author: ifoodreal.com
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings

Ingredients

Instructions

  1. In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
  2. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping. Highly recommend to make Thai Salmon that everyone will rave about for weeks!

Store: Refrigerate for up to a few months.

โ˜… Did you make this recipe? Please give it a star rating in the comments.

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45 comments on “Thai Sweet Chili Sauce Recipe

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  1. White Vinegar and Cornstarch, can definitely not be placed as healthy in any category! Although Maple Syrup is all Natural, it still ain’t too good for you!

  2. Delicious, clean, healthy dish… My wife is Thai and we’ve been using a similar recipe for some time. Love your too!

  3. This is fabulous! I just made a batch with raw honey instead of the maple syrup. I added 2 dried Thai chili peppers that I minced and ginger. It is spicy but delicious. I am going to glaze Brussels sprouts with it. And as a side note it is amazing drizzled over plain yogurt. Thank you for sharing!

  4. Do you have to let the sauce cool in the glass jar before refrigerating it or should you refrigerate it right away?

    1. Yes. Let sauce cool. Generally everything has to be cooled before placed in the fridge. That is what I learnt. Warm food is not good for the fridge.

  5. Help! I have made the sauce three times now and I only got it right the first time. ๐Ÿ™ I’m not sure what I’m doing wrong, but the last two times I made the sauce it is very jelly-like (i.e. it doesn’t spread/move) and is not smooth and saucy. Do all of the ingredients need to be room temperature? My maple syrup is refrigerated. Am I simmering too long? Any recommendations are greatly appreciated. I love this sauce and your salmon recipe. Thank you! ๐Ÿ™‚

    1. Hi Cate. You are either cooking it too long or adding too much cornstarch. Use half amount cornstarch, or measure cornstarch properly and time yourself for cooking time. The jelly sauce you can fix by adding a bit water and extra salt. Don’t throw it away. I refrigerate my maple syrup too so that is not the issue. You are welcome.

    1. Yes, for sure. I use only organic cornstarch. I do not add that to ingredients otherwise all my ingredients would say “organic” next to them LOL. I rely on readers’ common sense.

  6. Great recipe – perfect balance of salty/sweet! I substituted honey for maple syrup (bc I hate syrup) and warmed the water in microwave and mixed cornstarch in it before adding to pan to keep it from getting lumpy. My whole family loved it!

    1. Hi Sophie. If it is of same consistency as maple syrup then maybe. I have never worked with sugar free syrup for health reasons so can’t tell exactly how it behaves during cooking process.

    2. hi, i just notice this website, and your question is interesting, have you try the stevia instead. worst case you have to put more water and more corn starch into the recipe ;p

  7. YUM! txs for sharing…
    Can I replace the cornstarch with corn syrup? I’m out of starch…and at a loss at what to replace it with ;p

    1. Honestly, I have never cooked with corn syrup because for health reasons, obviously my blog LOL. If it helps to solidify things then it should work. Use one last time and throw it out.:)

  8. Thanks so much for this recipe! It is super yummy! I am going to be making stir fry and was thinking about making it in this sauce. Would you recommend cooking the sauce in the wok with the chicken and veggies as opposed to using the already cooked sauce?