Sweet Chili Thai Sauce Recipe

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.

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.

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 is a good starter, but... Before getting going I read the other reviews and made some changes along the way. I used about 1/4 cup of sugar to begin with and then used about a tablespoon of brown sugar after that. Also, closer to 1 teaspoon and a half of minced garlic along with a shake of dry garlic powder, a little more ginger, and just under a tablespoon of ketchup. We go spicy so I minced an entire red chili pepper along with doubling the cornstarch. It will thicken more as it cools. Also a few shakes of dry Asian spice. One last thing, next time I'll add some orange marmalade (with or without sugar is available so note your sugar level) to blend in even more flavor. Make it your own!

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!

I started out with half the water and the 1 cup of vinegar. I used powdered garlic and ginger. I used about a teaspoon of each. I added a 1/4 teaspoon of red pepper flakes. I also added an extra teaspoon of ketchup. I started out with a 1/4 of a cup of sugar, taking others advice to cut back on it. From there I added another 1/4 up and another, I still didn't find it sweet enough, I added more by the teaspoon after that, and tasting after each addition, just as I did with the 1/4 cups. After I got the taste, I used the other 1/2 cup of water and added 2 heaping tablespoons of cornstartch. I tasted the sauce one last time, then stuck it in the fridge.

I have made this many, many times. The recipe is excellent. As with all recipes, you can and will adjust ingredients as per your personal taste. I personally use 1/2 cup sugar, add cornstarch to all ingredients and microwave at half power for 10 minutes, stirring ever few minutes. The results are better than bottled and a whole lot cheaper. Cheers and many thanks for a keeper!

Great recipe, much better than the bottled stuff like you get with a chicken off the street in Thailand, not quite as good as home made in Thailand, But with a lot more chili & ginger it's the best! I tripled the chilies and ginger; perfect!

Definitely too sweet for our liking, taste was great but I will reduce sugar to 1/2 the amount as I am seeing now, others suggested as well.

Wow just made this, very flavourful will go down well with the family. Impressed.

Made it and immediately texted my friends.

This is a wonderful recipe that adds great depth to a number of Asian dishes. Spicy and delish!!

This recipe deserves a medal.

I always change recipes. The main reason is to de-animal any recipe, but also just for fun. I have added vegan fish sauce ( 1/2 teaspoon) and varied the ginger and chilli quantities. My favourite variation is to add Australian Lemon Myrtle leaves for a subtle lemon twist.

This recipe is so quick and easy and taste like our favorite Asian restaurant sauce. This is the best one we’ve found yet. We cook Asian food at least once or twice a week and have experimented with a lot of recipes. Highly recommend this recipe. (I did cut the recipe by half)

Excellent. I never purchase anymore because I make it so quickly and easily. Great taste.

I reduced sugar did just half of the quantity given by you,rest is ok 👍