Healthy Thai Sweet Chili Sauce Recipe
Homemade Thai Sweet Chili Sauce recipe that contains just a fraction of the sugar in store bought options.
Servings: 12 servings
Calories: 40kcal
Ingredients
- 1/2 cup maple syrup
- 1/4 cup water
- 2 tbsp white or rice vinegar
- 1 tbsp cornstarch
- 1 small garlic clove grated
- 1 tsp salt
- 1/2 tsp red chili pepper flakes
Instructions
- In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt, red pepper chili flakes and whisk until combined.
- Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until sauce has thickened.
- Transfer to a glass jar to store. Use this sauce to make sweet chili salmon, cedar plank salmon or slow cooker Thai chicken thighs.
Video
Notes
- Store: Refrigerate for up to a few weeks.
- Freeze: Freeze in smaller ‘portioned’ amounts in a silicone ice cube tray for 2-3 months.
- Sweetener: Honey, brown rice syrup, or agave may work, but taste may be sweeter.
- For umami taste: Add 1 - 2 tsp soy sauce (or tamari for gluten free).
- Deeper red color: Use fresh red Thai chillies that have been deseeded and made into a paste. Alternately, use sambal oelek (pickled chili paste).
Nutrition
Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 195mg | Sugar: 8g