Thai Sweet Chilli Sauce

Name: Thai Sweet Chilli Sauce
Total time: 33 min
Yield: 4 servings
Cuisine: thai
Ingredients: 2 piece Bird's eye chilli; 200 g Caster sugar; 125 ml Rice vinegar; 125 ml Water; 1 tsp Cornflour; 15 ml Water; 4 piece long red chilli; 4 piece long red chilli; 2 piece Bird's eye chilli; 4 clove Garlic clove; 1 tbsp Fish sauce

33 min · 19 min active · makes ~505 ml · Medium · Thai

A vibrant homemade sweet chilli sauce with a gentle heat and glossy finish. Ready in 20 minutes and keeps in the fridge for up to 4 weeks.

See more →

Thai Sweet Chilli Sauce

A vibrant homemade sweet chilli sauce with a gentle heat and glossy finish. Ready in 20 minutes and keeps in the fridge for up to 4 weeks.

See more →

TOTAL TIME

33 min

ACTIVE TIME

19 min

QUANTITY

~505 ml

DIFFICULTY

Medium

CUISINE

Thai

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/5

Ingredients

0/8 gathered · 4 servings

4piece

200g

125ml

140ml

1tsp

8piece

4clove

1tbsp

#	Quantity	Notes	State
1	4piece	—	—
2	200g	—	—
3	125ml	—	—
4	140ml	—	—
5	1tsp	—	—
6	8piece	—	—
7	4clove	—	—
8	1tbsp	—	—

Tools

5 items

Procedure

21 steps

1 of 21

Chop the 2 bird's eye chillies

Bird's eye chilli · 2 piece

⏱ 1 min

ResultChopped bird's eye chilliused in step 12

2 of 21

Add caster sugar into the small saucepan

Caster sugar · 200 g

⏱ 15s

ResultCaster sugar

3 of 21

Add the rice vinegar to the small saucepan

Rice vinegar · 125 ml

⏱ 15s

ResultSweet vinegar base

4 of 21

Add the water to the small saucepan

Water · 125 ml

⏱ 15s

ResultSweet vinegar base

5 of 21

Simmer the sweet vinegar base

Look for

until sugar has fully dissolved — stirring until sugar fully dissolved

medium heat

⏱ 3 min

ResultDissolved sugar mixture

6 of 21

Add cornflour into the small bowl

Cornflour · 1 tsp

⏱ 15s

ResultCornflour

7 of 21

Add the water to the small bowl

Look for

stir until completely smooth to form a slurry

Water · 15 ml

⏱ 1 min

ResultCornflour slurry

8 of 21

Pour the cornflour slurry from the small bowl into the small saucepan

Cornflour slurry · step 7

⏱ 30s

ResultCornflour slurryused in step 19

9 of 21

Rinse the 4 long red chillies

under cold running water

Long red chilli · 4 piece

⏱ 30s

ResultRinsed long red chilli

10 of 21

Chop the rinsed long red chilli

Rinsed long red chilli · step 9

⏱ 1 min

ResultChopped long red chilli

11 of 21

Add the long red chilli, bird's eye chilli and garlic clove and the chopped long red chilli to the small food processor

Long red chilli · 4 piece

Bird's eye chilli · 2 piece

Garlic clove · 4 cloveChopped long red chilli · step 10

⏱ 45s

ResultChopped long red chilli and long red chilli

12 of 21

Blend the garlic clove mixture

to a rough paste

⏱ 1 min

ResultChilli and garlic paste

13 of 21

Add the chilli and garlic paste from the small food processor to the small saucepan

Chilli and garlic paste · step 14

⏱ 15s

ResultChilli and garlic paste and dissolved sugar mixture

14 of 21

Add the fish sauce to the small saucepan

stir to combine

Fish sauce · 1 tbsp

⏱ 30s

ResultBlended garlic cloves and simmered water and fish sauce

15 of 21

Bring the blended garlic cloves and simmered water and fish sauce to a boil

rolling boil

medium-high heat

⏱ 2 min

ResultBoiling chilli mixture

16 of 21

Simmer the boiling chilli mixture

Look for

until slightly reduced and fragrant

medium heat

⏱ 4 min

ResultFish sauce and rice vinegar mixture

17 of 21

Simmer the cornflour slurry and fish sauce and rice vinegar mixture

Look for

until sauce thickens enough to lightly coat the back of a spoon — stir continuously

Cornflour slurry · step 8 Fish sauce and rice vinegar mixture · step 18

medium heat

⏱ 2 min

ResultFish sauce and rice vinegar mixture

18 of 21

Cool the fish sauce and rice vinegar mixture

leave sauce to cool in the pan for at least 15 minutes

⏱ 15 min

ResultFish sauce and rice vinegar mixture

19 of 21

Transfer the fish sauce and rice vinegar mixture from the small saucepan into the sterilised jar

Fish sauce and rice vinegar mixture · step 20

⏱ 1 min

ResultFish sauce and rice vinegar mixture

Total Time33 min

#	Product	Tool	Action
1	2 piece		Chop the 2 bird's eye chillies⏱ 1 minResultChopped bird's eye chilliused in step 12
2	200 g		Add caster sugar into the small saucepan⏱ 15sResultCaster sugar
3	125 ml		Add the rice vinegar to the small saucepan⏱ 15sResultSweet vinegar base
4	125 ml		Add the water to the small saucepan⏱ 15sResultSweet vinegar base
5	—	medium heat	Simmer the sweet vinegar baseLook foruntil sugar has fully dissolved — stirring until sugar fully dissolved⏱ 3 minResultDissolved sugar mixture
6	1 tsp		Add cornflour into the small bowl⏱ 15sResultCornflour
7	15 ml		Add the water to the small bowlLook forstir until completely smooth to form a slurry⏱ 1 minResultCornflour slurry
8	Cornflour slurrystep 7		Pour the cornflour slurry from the small bowl into the small saucepan⏱ 30sResultCornflour slurryused in step 19
9	4 piece	—	Rinse the 4 long red chillies → under cold running water⏱ 30sResultRinsed long red chilli
10	Rinsed long red chillistep 9		Chop the rinsed long red chilli⏱ 1 minResultChopped long red chilli
11	4 piece		Add the long red chilli, bird's eye chilli and garlic clove and the chopped long red chilli to the small food processor⏱ 45sResultChopped long red chilli and long red chilli
	2 piece
	4 clove
	Chopped long red chillistep 10
12	—		Blend the garlic clove mixture → to a rough paste⏱ 1 minResultChilli and garlic paste
13	Chilli and garlic pastestep 14		Add the chilli and garlic paste from the small food processor to the small saucepan⏱ 15sResultChilli and garlic paste and dissolved sugar mixture
14	1 tbsp		Add the fish sauce to the small saucepan → stir to combine⏱ 30sResultBlended garlic cloves and simmered water and fish sauce
15	—	medium-high heat	Bring the blended garlic cloves and simmered water and fish sauce to a boil → rolling boil⏱ 2 minResultBoiling chilli mixture
16	—	medium heat	Simmer the boiling chilli mixtureLook foruntil slightly reduced and fragrant⏱ 4 minResultFish sauce and rice vinegar mixture
17	Cornflour slurrystep 8	medium heat	Simmer the cornflour slurry and fish sauce and rice vinegar mixtureLook foruntil sauce thickens enough to lightly coat the back of a spoon — stir continuously⏱ 2 minResultFish sauce and rice vinegar mixture
17	Fish sauce and rice vinegar mixturestep 18	medium heat
18	—		Cool the fish sauce and rice vinegar mixture → leave sauce to cool in the pan for at least 15 minutes⏱ 15 minResultFish sauce and rice vinegar mixture
19	Fish sauce and rice vinegar mixturestep 20		Transfer the fish sauce and rice vinegar mixture from the small saucepan into the sterilised jar⏱ 1 minResultFish sauce and rice vinegar mixture
Total Time			33 min

Nutrition

per serving

Estimated · pre-cooking · 64% ingredients covered

Nutrient	Per serving
	210kcal
	0.6g
	53g
	50g
	0.1g
	381mg

Ingredients0/8

Tools0/5

Thai · Recipe

Thai Sweet Chilli Sauce

A vibrant homemade sweet chilli sauce with a gentle heat and glossy finish. Ready in 20 minutes and keeps in the fridge for up to 4 weeks.

Serves4

Total33 min

LevelMedium

Ingredients

Bird's eye chilli4 piece
Caster sugar200 g
Rice vinegar125 ml
Water140 ml
Cornflour1 tsp
Long red chilli8 piece
Garlic clove4 clove
Fish sauce1 tbsp

Tools

SpoonSmall bowlSmall saucepanChef's knifeSmall food processor

Method

Chop the 2 bird's eye chillies

Result · Chopped bird's eye chilli · used in step 12

1 minChefs knifeBird's eye chilli · 2 piece

Add caster sugar

15sSmall saucepanCaster sugar · 200 g

Add the rice vinegar to the caster sugar

15sSmall saucepanRice vinegar · 125 ml

Add the water to the sweet vinegar base

15sSmall saucepanWater · 125 ml

Simmer the sweet vinegar baseLook foruntil sugar has fully dissolved — stirring until sugar fully dissolved

medium heat3 minSmall saucepan

Add cornflour

15sSmall bowlCornflour · 1 tsp

Add the water to the cornflourLook forstir until completely smooth to form a slurry

1 minSmall bowlWater · 15 ml

Pour the cornflour slurry from the small bowl into the small saucepan

Result · Cornflour slurry · used in step 19

30sSpoonCornflour slurry · step 7

Rinse the 4 long red chillies → under cold running water

30sLong red chilli · 4 piece

Chop the rinsed long red chilli

1 minChefs knifeRinsed long red chilli · step 9

Add the long red chilli, bird's eye chilli and garlic clove and the chopped long red chilli to the food processor

45sSmall food processorLong red chilli · 4 pieceBird's eye chilli · 2 pieceGarlic clove · 4 clove

Blend the garlic clove mixture → to a rough paste

1 minSmall food processor

Add the chilli and garlic paste from the small food processor to the dissolved sugar mixture

15sSmall saucepanChilli and garlic paste · step 14

Add the fish sauce to the chilli and garlic paste and dissolved sugar mixture → stir to combine

30sSmall saucepanFish sauce · 1 tbsp

Bring the blended garlic cloves and simmered water and fish sauce to a boil → rolling boil

medium-high heat2 minSmall saucepan

Simmer the boiling chilli mixtureLook foruntil slightly reduced and fragrant

medium heat4 minSmall saucepan

Simmer the cornflour slurry and fish sauce and rice vinegar mixtureLook foruntil sauce thickens enough to lightly coat the back of a spoon — stir continuously

medium heat2 minSmall saucepanCornflour slurry · step 8Fish sauce and rice vinegar mixture · step 18

Cool the fish sauce and rice vinegar mixture → leave sauce to cool in the pan for at least 15 minutes

15 minSmall saucepan

Transfer the fish sauce and rice vinegar mixture from the small saucepan into the sterilised jar

Result · Fish sauce and rice vinegar mixture

1 minSpoonFish sauce and rice vinegar mixture · step 20

Printed 20 September 2026