Thai Sweet Chili Sauce (Nam Jim Kai, น้ำจิ้มไก่) is a beloved condiment in Thai cuisine, and you’ll easily find it in any Asian market.
But did you know it’s super simple to make at home? With just three basic ingredients, you can whip up a fresh batch in minutes. Best of all, it tastes much better than the store-bought version, and you won’t have to worry about any additives!
What is Nam Jim Kai?
In Thai, Nam Jim (or Nam Chim) simply means “dipping sauce.” It’s similar to the Vietnamese term Nước Chấm, which also refers to dipping sauces in general, not just the fish sauce-based dip many people think of.
There are several types of Nam Jim sauces, each with its own unique flavor:
As for Nam Jim Kai (or Nam Jim Gai), Kai or Gai means “chicken” in Thai, so this sauce was originally meant to accompany grilled or fried chicken.
These days, it’s used to dip all kinds of dishes, especially fried foods like Vietnamese fried spring rolls, Tempura or even Tonkatsu and Chicken Karaage.
These days, you can find bottles of Thai sweet chili sauce even in the smallest and most boring supermarkets. But there’s a reason I still choose to make mine at home.
The flavors in homemade sauce are incredibly fresh, even after the garlic and chili have mellowed over time. Bottled sauces often end up too sweet and one-note, but this homemade version has a beautifully balanced tang and sweetness.
Ingredients
- Red Chili: I used goat horn chili for this recipe—it’s mild with just the right amount of heat. You can easily tweak the spiciness by adjusting the seeds. For more heat, add some Thai bird’s eye chili (super spicy), or for a milder version, swap in jalapeños, fresno or serrano peppers.
- Garlic: Adds aroma to the sauce.
- White Distilled Vinegar: Adds the perfect tangy balance.
- Sugar: Sweetens and balances the heat.
- Salt: To enhance all the flavors.
- Cornstarch or Potato Starch: For thickening the sauce.
Storing
- The sauce can be refrigerated and stored for up to a month.
Creative Ways to Use Your Sweet Chili Sauce
More easy Thai dishes you could make at home
Easy Thai Sweet Chili Sauce (Nam Jim Kai)
Ingredients
- ⅓ cup peeled garlic cloves (20g)
- 3 goat horn red peppers (30g) (to your taste)
- ⅓ cup water (80ml)
- ½ cup distilled vinegar (120ml) (to your taste)
- ½ cup granulated sugar (90g) (to your taste)
- 1 tbsp salt (to your taste)
- ½ tbsp cornstarch (for the slurry)
- ½ tbsp water (for the slurry)
Instructions
- Peel the garlic and remove the seeds from the chilis, or keep the seeds if you want a spicier kick in your sauce.
- Finely chop the garlic and chili, or use a food processor to speed things up.
- In a small pot, combine the minced garlic, chili, water, vinegar, salt, and sugar. Bring everything to a boil over medium-high heat, then reduce to medium and simmer for about 3 minutes, allowing the mixture to thicken slightly and the garlic and chili to soften and release their fragrance.
- Create a slurry by mixing cornstarch with water, then whisk it into the pot. Continue simmering for another minute until the sauce reaches your desired thickness.
- Once fully cooled, transfer the sauce to a glass jar and refrigerate.
