Thai Sweet Chili Recipe

Combine base ingredients

In a small saucepan, combine 1 cup water, 1 cup granulated sugar, and 1 cup rice vinegar. Stir to dissolve the sugar over medium heat.

Add savory and aromatics

Add 2 tablespoons fish sauce, 4 teaspoons minced garlic and 2 teaspoons red chili flakes (or 2 tablespoons finely chopped fresh red chiles). Add 1 tablespoon ketchup if using. Stir to combine and bring the mixture to a gentle simmer.

Simmer to meld flavors

Reduce heat to low and simmer gently for 6–8 minutes, stirring occasionally, until the garlic is softened and the flavors have melded. Taste and add up to 1 teaspoon salt if needed.

Thicken with starch slurry

In a small bowl, whisk 2 teaspoons tapioca starch (or cornstarch) into 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, slightly viscous consistency. If it becomes too thick, stir in a tablespoon or two of hot water to reach desired thickness.

Finish and balance

Remove the pan from heat. Stir in 1 teaspoon lime juice if using to brighten the flavor. Taste and adjust seasoning with more fish sauce for saltiness, sugar for sweetness, or chili for heat.

Cool and store

Let the sauce cool to room temperature, then transfer to a clean jar or bottle. The sauce will thicken slightly as it cools. Refrigerate for up to 2 weeks. Use as a dip, glaze, or condiment.