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Thai Sweet Chilli Sauce

Updated: 5 days ago

I feel that the sauces you buy at the supermarket are overly sweet and lack flavour. So I decided to make my own. I have been coming up with lots of different sauce recipes, obviously better than those on the shelves out there. They can be canned and preserved for months. But because I cook so often this sauce probably only lasts a couple of weeks. The best thing about making your own sauces, is that you can jar them and gift them to friends and family. I would love to get a delicious jam, sauce or even some homemade pickles as a gift from a friend. This Thai Sweet Chilli Sauce was a huge hit among family and friends, they love receiving it as a gift.

Thai Sweet Chilli Sauce

Preparation Time 20 minutes 

Chill Time / Developing Time 24 hours 

Yields 1 cup 


1 cup water 

1 1/4 cups sugar 

1/2 teaspoon salt 

1 cup vinegar 

2 tablespoons garlic- minced 

2 tablespoons chilli flakes 

1/2 teaspoon chilli powder 

2 tablespoons corn starch in 2 tablespoons water- made into a corn starch slurry. 


  1. Mix all the ingredients except the corn starch slurry in a saucepan. 

  2. Boil the sauce for 10 minutes until the sugar dissolves and develops a colour. 

  3. Add the corn starch slurry and cook the sauce for a further 6-7 minutes until the sauce thickens slightly and becomes glossy. 

  4. Cool the Thai sweet chilli sauce completely. Let it sit in the fridge for 24 hours before using it, to help develop the flavour. 

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