0 from 15 votes
Thai Sweet Chili Lime Sauce Recipe
A balance of flavors in a sauce. Sweet, tangy, salty, some heat, pungent and umami — this is what you can expect of your homemade Thai style chili sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 ounces
Calories: 961 kcal
Course:
Condiments
Cuisine:
Asian , Thai
Ingredients
To prep the Sauce
- 2-5 red chili peppers I used Bird's eyes and another variety
- 3-4 garlic cloves
- 1 Inch Ginger Fresh fresh
- ⅔ Cup water
- 1 Cup brown sugar
- ⅔ Cup rice vinegar
- 1 Tablespoon fish sauce optional
The Slurry
- 1 Tablespoon corn starch
- 1-2 Tablespoon lukewarm water
The Seasoning at the End
- ⅛ Cup lime juice
Instructions
- Discard the stem of the chilies and place into a mixer or mortar with pestle.
- Add the garlic and ginger and if you blend it, add the water as well. If you want to use the mortar with pestle, then smash the ingredients first and then mix with the water. The consistency should be chunky, and you should have some chili pieces in it.
- Place a saucepan over the heat and pour in the chili water mixture with the brown sugar, rice vinegar, and fish sauce.
- Over a medium to high heat setting, mix the whole content well with a whisk and bring to a rolling boil. When you cook the sauce, keep your eyes and face away from it because the vinegar and chili are pungent.
- Mix the cornstarch with the lukewarm water into a slurry.
- Take the hot pan from the heat and mix the cornstarch mixture into the pan with the sauce.
- Let the sweet chili sauce cool, and then add the lime juice and mix well in.
- Store the sauce in a clean, sterilized sauce bottle or jar.
- The sauce gains on flavor and character in the jar over time. I let it sit for a few days before I start using it. Always store in a cool and dry place such as the fridge for up to a few months without a problem.
Cup of Yum
Notes
- Red Thai bird's eye chilies are hot chilies. Use as little or as many as you like to add heat to your chili lime sauce.
- Use brown sugar to add depth, or palm sugar. Regular sugar will make the sauce more bright.
- Increase the amount of cornstarch by ½ or 1 tbs to make the sauce thicker, or keep out the cornstarch completely if you want a very thin stir-fry chili sauce.
Nutrition Information
Serving
240g
Calories
961kcal
(48%)
Carbohydrates
238g
(79%)
Protein
3g
(6%)
Sodium
1497mg
(62%)
Potassium
705mg
(20%)
Fiber
1g
(4%)
Sugar
219g
(438%)
Vitamin A
855IU
(17%)
Vitamin C
141.2mg
(157%)
Calcium
212mg
(21%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8ounces
Amount Per Serving
Calories 961
% Daily Value*
| Serving | 240g | |
| Calories | 961kcal | 48% |
| Carbohydrates | 238g | 79% |
| Protein | 3g | 6% |
| Sodium | 1497mg | 62% |
| Potassium | 705mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 219g | 438% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 141.2mg | 157% |
| Calcium | 212mg | 21% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.