Rating: 5 stars
19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 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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