A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Sweet Chili Thai Sauce

water

rice vinegar

sugar

ginger root, minced

garlic,

hot chile pepper, minced

ketchup

cornstarch

Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.


This sauce is excellent. We are going to use a bit less sugar next time. Also, we added more cornstarch as it didn't thicken to our liking (we actually doubled the amount!). Thanks for this one!

4 Stars because of minor adjustments needed, here's how I made it 5 STAR:  1-Cut the sugar down (almost in half) 2-Double the Cornstarch (mix it with a little cold water before adding to avoid clumping) 3-I used hot chili oil instead of a fresh pepper,  4-I was out of fresh ginger, used ginger powder instead.  Enjoying this dip paired with veggie spring rolls even as I type the review; very delicious! Thanks!

I really like this recipe except I agree the sugar is just WAY too much.  I cut it in half and that was enough for my taste!  Also, be careful of how you add the cornstarch to avoid lumps! Taste of dip is great...oh..add more cornstarch if you want a dip not a sauce.

Whatever you do follow the other reviewers' advice and cut the sugar WAY back. I didn't and ended up throwing it away because it was virtually inedible. The second time I just added Splenda til it was as sweet as I wanted. I also find that mixing cornstarch with a little water helps to eliminate any lumps.

Dipping sauce more than "pouring" sauce but can be thickened with more cornstarch. Nice to not have all those additives in there too compared to the store bought ones. If your chile peppers are very hot the sauce will be too. Mine is just bit too hot for me but great for DH I used three small very hot peppers - two of them without the seeds - and one larger milder one with the seeds.

i scaled this down to 6 also but wish i would have scaled it down to 12 instead and frozen some of it. i took the suggestions of the reviewers and halved the sugar and doubled the cornstarch. served it w/ homemade deep fried wontons. i think w/ all of the sugar it would be a great homemade sweet and sour sauce for eggrolls. thanks for such an easy recipe w/ ingredients i already had on hand.

We live in a small town & I ran out of the bottled chili sauce we use on our egg rolls so I found this and made it. It was super EASY and perfect...better than the bottled!! Will make again and again

I love the flavour of this recipe. Because I don't eat refined sugar I substituted honey for the sugar and used sugar free ketchup. I also used 1 tsp. ginger powder as I didn't have fresh on hand. To thicken it I mixed 3 Tbsp. water with 2 Tbsp. cornstarch and added to the mixture after it came to a boil. For thicker sauce just keep adding that mixture until you like the consistency. Hope this helps!

This sauce is great! I didn't have fresh ginger  or garlic cloves on hand so I used sushi ginger and pre-minced garlic. I didn't have chili peppers either so I used chili powder and red pepper flakes. I halved the sugar and doubled the cornstarch like others suggested. The sauce tastes great with my Curry chicken thighs and coconut rice. YUM!

sweet chili thai sauce

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 24

Cost: $0.68 /serving

Author : Tania Hobson

Ingredients

Instructions

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