Thai Sweet Chili Dipping Sauce Recipe

I absolutely love this recipe because it’s that perfect balance of tangy, sweet, and spicy that my taste buds crave, making anything I dip into it instantly mouthwatering. Plus, it’s super easy to make and keeps well in the fridge, so I can always have this versatile dipping sauce on hand to elevate my meals!

I adore making Thai Sweet Chili Dipping Sauce from scratch. It’s the sauce I want to have on hand at all times.

If you’re a fan of the little glass jars of basil-lime dipping sauce found in Thai restaurants, this has that same sweet-tangy-salty-sour flavor profile but with slightly more intensity and substance. It’s also super versatile—some would even say it’s an all-purpose sauce.

Ingredients

Vinegar Derived from Rice: Provides a mild, tangy flavor; negligible calories; enhances digestion.

Provides sweetness; is an energy source; should be consumed in moderation.

Fish Sauce: Provides umami; a depth protein-rich, low-calorie seasoning.

Juice from limes: Increases the level of brightness; is plentiful in vitamin C; helps to balance flavors.

Chili Paste: Contains capsaicin, which is a capsaicinoid; stimulates metabolism and adds spicy heat.

Garlic: Provides an odor and profundity; is a repository of antioxidants, which bolster immune wellness.

Cornstarch: Agent for thickening; gives sauce texture that is smooth, based on carbohydrates.

Ingredient Quantities

• 1/2 cup rice vinegar
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons chili paste or minced fresh red chilies
• 2 cloves garlic, minced
• 1 teaspoon cornstarch dissolved in 2 tablespoons water

Instructions

1. Rice vinegar, water, sugar, fish sauce, lime juice, chili paste, and minced garlic make up a combination that it’s hard to imagine could result in anything other than a delicious sauce.

2. Combine the components and warm them through over medium heat, bringing the contents to a gentle simmer.

3. The mixture should be allowed to cook while being stirred now and then, until the sugar has completely dissolved, which should take about 5 minutes.

4. Sample the sauce and incorporate additional chili paste or minced chilies if you want more spice.

5. In another smaller bowl, mix the cornstarch with 2 tablespoons of water until it’s dissolved.

6. Pour the cornstarch mixture into the saucepan very slowly, and stir all the while.

7. Maintain a gentle simmer in the sauce and stir it frequently until it starts to thicken, which will take approximately 2-3 minutes.

8. Eliminate the sauce from high temperatures, and allow it to reach room temperature before proceeding.

9. After cooling, move the sauce to a clean glass jar or bottle.

10. Keep it in the fridge for a maximum of two weeks, and relish it as a dipping sauce with whatever dishes you favor.

Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Knife
4. Cutting board
5. Small saucepan
6. Wooden spoon or spatula
7. Small bowl
8. Whisk
9. Clean glass jar or bottle with lid

FAQ

• What can I use instead of fish sauce if I’m vegetarian?Fish sauce can be swapped with soy sauce or a mix of soy sauce and a little seaweed to achieve an umami flavor.
• How can I adjust the sweetness level?You can use less sugar, taste, and then add more until you reach your desired sweetness level.
• Can I use a different vinegar?Certainly! You can use white vinegar or apple cider vinegar, but their flavor profile is different from rice vinegar. If you want to keep the dish as authentic as possible, use rice vinegar.
• How long does this sauce last?The sauce can last for about 2-3 weeks when kept in an airtight container in the refrigerator.
• How can I make the sauce spicier?According to your heat preference, add more chili paste or fresh chilies. If you want even more heat, you can also add some chili flakes.
• Can I omit the garlic?The garlic can be omitted or replaced with garlic powder for a milder flavor.
• Is the cornstarch necessary?The cornstarch serves as a thickening agent. The sauce will be thinner if it is omitted. Arrowroot powder can be used as a substitute if you so desire.

Substitutions and Variations

Rice vinegar: Use apple cider vinegar or white vinegar in its place.
Fish sauce: For a vegetarian option, substitute with soy sauce.
Lime juice: Use lemon juice as a substitute.
Chili paste or minced fresh red chilies: Replace with sriracha or crushed red pepper flakes.

Pro Tips

1. Balance Flavors Before adding the cornstarch mixture, taste the sauce and adjust the balance of flavors. Add more lime juice for tanginess, fish sauce for umami, or sugar for sweetness as needed.

2. Consistent Thickness To ensure the sauce thickens evenly, make sure the cornstarch is fully dissolved in the water before adding it to the sauce. Add it slowly while stirring to avoid any lumps.

3. Infuse Garlic Flavor For a deeper garlic flavor, consider lightly sautéing the minced garlic in a bit of oil before adding it to the sauce. This can enhance the savory element without overpowering the other flavors.

4. Safety and Storage Sterilize the glass jar or bottle you plan to store the sauce in by washing it thoroughly and rinsing with boiling water. This will help extend the shelf life and maintain freshness in the refrigerator.

5. Versatile Use Experiment with using the sauce not just as a dipping sauce, but also as a marinade for proteins like chicken or tofu. Its flavor profile works well to enhance a wide variety of dishes.