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Easy Thai Sweet Chili Sauce (Nam Jim Kai)

Thai Sweet Chili Sauce (Nam Jim Kai, น้ำจิ้มไก่) is a favorite in Thai cuisine, and you can easily grab a bottle at any Asian market. But why settle for store-bought when you can make your own in minutes with just three simple ingredients? The homemade version is fresher, tastier, and completely free of additives!

Prep Time
5 mins
Cook Time
5 mins
Servings: 1 cup
Course: Condiments
Cuisine: Thai

Ingredients

  • ⅓ cup peeled garlic cloves (20g)
  • 3 goat horn red peppers (30g) (to your taste)
  • ⅓ cup water (80ml)
  • ½ cup distilled vinegar (120ml) (to your taste)
  • ½ cup granulated sugar (90g) (to your taste)
  • 1 tbsp salt (to your taste)
  • ½ tbsp cornstarch (for the slurry)
  • ½ tbsp water (for the slurry)

Instructions

    Cup of Yum
  1. Peel the garlic and remove the seeds from the chilis, or keep the seeds if you want a spicier kick in your sauce.
  2. Finely chop the garlic and chili, or use a food processor to speed things up.
  3. In a small pot, combine the minced garlic, chili, water, vinegar, salt, and sugar. Bring everything to a boil over medium-high heat, then reduce to medium and simmer for about 3 minutes, allowing the mixture to thicken slightly and the garlic and chili to soften and release their fragrance.
  4. Create a slurry by mixing cornstarch with water, then whisk it into the pot. Continue simmering for another minute until the sauce reaches your desired thickness.
  5. Once fully cooled, transfer the sauce to a glass jar and refrigerate.