Thai Sweet Chilli Sauce(Nam Chim Kai) | How to make Thai Sweet Chilli Sauce(Nam Chim Kai)

By Amrita Iyer  |  26th Mar 2018  |  
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Thai Sweet Chilli Sauce(Nam Chim Kai)by Amrita Iyer
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About Thai Sweet Chilli Sauce(Nam Chim Kai) Recipe

Recently I made a trip to Mumbai’s famous Crawford Market.There you get anything and everything from around the globe at nominal costs.I found a seller stocking Asian produce.There was Thai,Malaysian and Chinese foodstuffs which I had never seen before.He had Galangal,Lemongrass,Thai Basil,Thai Brinjal,Malaysian Kawan Paratha,packaged Roti Canai,Kaffir Lime Leaves,Thai Bird Chillies,different types of Lettuces,Pork and fish,succulent marinated mutton and seafood like scallops,crab,lobster and shellfish.I got some of all the Thai produce – Bird Chillies,Galangal,Lemongrass,Basil and Brinjal.I wanted to do 2 things with the Chilli – make the sauce and make chilli oil which would be lovely in Chinese and even Italian recipes.

Thai Sweet Chilli Sauce(Nam Chim Kai)

Ingredients to make Thai Sweet Chilli Sauce(Nam Chim Kai)

  • For Paste :
  • 50 gms Thai Bird chilli
  • 100 ml water
  • For sauce :
  • 3/4 cup white vinegar (I used Apple Cider vinegar which gave a nice and fruity texture)
  • 3/4 cup sugar
  • 2 tbsp jaggery
  • 1/2 cup water
  • 4 cloves Garlic – chopped (optional)
  • 2 tbsp Thai Bird chilli Paste (see method in steps)
  • 2 tbsp Cornstarch/cornflour

How to make Thai Sweet Chilli Sauce(Nam Chim Kai)

  1. Make the paste : Remove the Chilli stalks and immerse them in the water in a saucepan.Put on the lowest heat and cover with a lid.Boil for 15 minutes and remove from heat.
  2. Wait for 30 minutes by which the saucepan would have come to room temperature.drain the chillies into a blender and add 2 tbsp of the boiled water.Make a fine paste which will be used for the sauce.
  3. Make the sauce : Mix the cornstarch with the 1/4 cup water and mix well to dissolve.Keep slurry aside.
  4. Take a large saucepan on medium heat and add vinegar,sugar,jaggery,garlic and chilli paste.Bring to a rolling boil.
  5. Add the cornstarch slurry and stir well.It will thicken soon after which take the pan off heat.Empty the sauce in a glass or ceramic pot or bowl.
  6. Cover the pot with a clean kitchen towel and allow to come to room temperature.Refrigerate.
  7. Use as required.

My Tip:

If you can find Thai Bird Chilli,do not compromise any other Chilli for this sauce.Jalapeno come close but do not give the correct taste!Make it with the less spicy chillies if you are not a fiery spice person.The day you make this sauce it would be really fiery depending on the kind of Chillies you have used.However if you keep the sauce refrigerated,it will mellow down and give a beautiful flavour to everything.You can use it as a dip,a sauce for marination or braising,an accompaniment to Asian rice and noodle recipes and even as an addition to chutneys as I used it in a South Indian Chutney to have with Mysore Bonda! NOTE – Keep the sauce stored in a glass or ceramic bottle.Other materials might start dissolving under the fieriness of the Chillies.

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