Rating: 4.88 stars
17 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
5 mins
total:
20 mins
Servings:
8
Yield:
1 cup sauce
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.

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  • Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.

  • If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Nutrition Facts

65 calories; protein 0.4g; carbohydrates 16.4g; sodium 310.2mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
07/12/2016
This is my new go-to Asian sauce. Can't wait to use the left-overs on some spring rolls. I used two habaneros and one serrano chili. This made it seriously hot, but we like it that way. It seemed like a ton of garlic, but the sauce was perfectly balanced between sweet, garlic, and heat. Thanks Chef John. Read More
(11)
17 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2016
This is my new go-to Asian sauce. Can't wait to use the left-overs on some spring rolls. I used two habaneros and one serrano chili. This made it seriously hot, but we like it that way. It seemed like a ton of garlic, but the sauce was perfectly balanced between sweet, garlic, and heat. Thanks Chef John. Read More
(11)
Rating: 5 stars
02/20/2019
Absolutely brilliant. The best I've ever made. I was not very sure about the importance of the fish sauce in this recipe ...now that i've made it, I am. Its amazing that an Indian learning to cook a Thai recipe from an American chef...Thats the beauty of food (& internet :-) ). Chef John, you rock...every time. Read More
(10)
Rating: 5 stars
11/13/2016
Wonderful. Nice to have fresh ingredients and no preservatives Read More
(2)
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Rating: 5 stars
07/10/2017
Really easy to make and tasted so good! Read More
(2)
Rating: 5 stars
09/16/2019
I made this to go with the spicy shrimp cakes, went together perfectly. I used jalapeño, because that’s what I had on hand, otherwise followed the recipe. Read More
(1)
Rating: 5 stars
10/15/2018
The best Sweet Chili Sauce! The others Ive tried come out either too starchy (which separates) or not the same fullness in flavour. Read More
(1)
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Rating: 5 stars
06/28/2018
Made sauce it was awesome. Didn’t have fish sauce so subbed 1 anchovie smashed with soy sauce. Delicious!! Read More
(1)
Rating: 5 stars
12/18/2018
I substituted Sriracha for Sambal and just one dried arbol pepper instead of birds eye peppers (that's what I had). I also cut back a little on the brown sugar. Tasted surprisingly good! Read More
Rating: 5 stars
07/05/2020
I initially pictured using this on fried shrimp. The whole idea intriqued me, but I couldn't locate Birdseye chili, so I had to substitute serannos, but I followed the recipe otherwise. It came out so good that I couldn't wait to try it. It was great on chicken! I'll be exploring other uses and remaking it often! Read More