Thai Sweet Chilli Sauce


The trouble I have with really spicy sauces is that I am a wimp, and they often overpower things a bit. Sweet chilli sauce is great on the basis that it not only gives a bit of warmth but the sweetness and sourness are great too. I am always trying to find a use for leftover chillies so they don’t go to waste and this seems like a pretty perfect way of doing it!

While trying to perfect the recipe, I experimented with the chillies, I wanted to keep the nice redish orange colour but also keep the relative transparency. To do this, I used half of the chillies in the paste


You want to use about twice the amount of liquid that your container can hold and reduce it to the about 50% to thicken. The other option you have is to thicken the sauce, this will save a fair bit of time but the flavour will not be quite as concentrated.


200ml water

200ml caster sugar

200ml rice vinegar

6 chillies

2 cloves of garlic

A thumb of ginger

A teaspoon of cornflour in a teaspoon of water mixed to a paste (optional)



  1. Blend up about half of the chillies, garlic and ginger with most of the water and vinegar to make a smooth paste.
  2. Pour the paste into a pan along with the sugar and heat on a medium heat, stirring occasionally.
  3. Chop the remaining chillies to the desired size for the final texture. and add. There is no rush to add these as they will soften quickly in the sauce.
  4. Add the chillies to the sauce, it should have come to the boil and will require more stirring, maybe once every 90 seconds turn it down to simmering point.
  5. Once it has simmered for 10-15 minutes, add the cornflour paste and stir in. It should take 3 or 4 minutes to thicken and for the flour taste to cook out. Or, just let the sauce reduce to a consistency you want.
  6. Once it is a bit runnier than you want it to end up, take it off the heat and pour into your container of choice. It will thicken as it cools.

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