Yoribang
SauceThaiFree to use

Nam Jim Gai (Sweet Chili Sauce)

น้ำจิ้มไก่

A thick, sweet and tangy red chili dipping sauce for fried food, spring rolls, and grilled chicken.

Serves 8

Prep 5 min

Cook 10 min

Nam Jim Gai (Sweet Chili Sauce)
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup rice vinegar
  • 3 cloves garlic, minced
  • 2 red chilies, finely chopped
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Steps

  1. Step 1. Simmer the water, sugar, vinegar, garlic, chilies, and salt for 5 minutes, until the sugar dissolves.

  2. Step 2. Stir in the cornstarch mixture and cook for 1 minute, until slightly thick.

  3. Step 3. Let cool. It thickens more as it cools. Keep in the fridge for up to 2 weeks.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.