If you are looking for a delicious finger-licking sauce to accompany crispy snacks, this Thai sweet chilli sauce recipe is worth bookmarking. Be sure to watch the video!
Estimated reading time: 3 minutes
- About Sweet Chilli Sauce
- Ingredients You’ll Need
- Watch Sweet Chilli Sauce Video
- Serving Suggestion
- Sweet Chili Sauce Recipe
About Sweet Chilli Sauce
This chilli sauce recipe is adapted from the Thai Sweet Chilli Sauce – also known as Nam Chim Kai.
I have used the best locally available ingredients to make a vegan and vegetarian version of the authentic sauce recipe.
It is a versatile sauce that we can’t have enough. You can marinate the chicken for an Asian grill, add it to a vegetarian stir fry, or serve it as a dipping sauce for Asian fried snacks and dumplings.
Why You Should Make it at Home
- gluten-free sauce
- vegan and vegetarian
- easy to store for a month
- versatile and multi-purpose
- meal-prep and freezer-friendly
Ingredients You’ll Need
- Red Chillies give a bright red colour and spicy taste to the sauce. You can use fresh red chillies, dry red chillies, or chilli flakes.
- Garlic makes the sauce so delectable. Hence, do not restrict yourself to one or two cloves.
- Sugar cuts down the heat of red chillies and gives a sweet lingering taste. You can use fine brown sugar or powdered jaggery instead of white sugar.
- White Vinegar gives the sauce an acidic or slightly tart taste. The acidic taste balances the spicy and sweet flavour. It also acts as a preservative to increase the shelf life of the sauce.
- Corn Starch gives the sauce a perfect luscious consistency.
- Salt, Water
Watch Sweet Chilli Sauce Video
Serving Suggestion
Next time you plan chicken cheese balls , fried cutlets , or spring rolls , bring out the bottle of homemade sweet chilli sauce.
Some more snacks that pair well with chilli sauce:
- Tibetan Momo
- chicken satay
- Egg Roll/Fried Snacks
- Dumplings or Potstickers
- Crispy Fried Squids or Calamari
More Dip and Sauce Recipes
- Greek Cucumber Sauce
- Roasted Eggplant Dip
- Fresh Tomato Salsa
- Spicy Peanut Sauce
- Creamy Corn Dip
- Spicy Mango Dip
- Beetroot Hummus
- Schezwan Sauce
Ingredients
- ▢ 10 – 12 dry red chili (discard seeds)
- ▢ ¼ Cup garlic cloves
- ▢ ½ Cup granulated white sugar
- ▢ ½ Cup white vinegar
- ▢ 3 Cup water
- ▢ Salt to taste
- ▢ 1 tablespoon corn starch
Instructions
- Boil 2 cups of water in a saucepan. Once the water starts bubbling, turn off the heat. Add the dry red chilies. Soak them in hot water. Cover the pan with a lid. Dehydrate the dry chilies for 5 – 10 minutes.
- Next, transfer the soaked red chilies to a blender. Add garlic, salt, vinegar, sugar, and 1 cup of water. Blend the ingredients to a smooth sauce.
- Transfer the sauce to a pan. Place the pan over the stovetop. Turn on the heat. Reduce the heat to low and let the sauce simmer so that the flavors infuse together.
- Now mix corn starch with a tablespoon or so of water to make a slurry. Add corn starch slurry to the sauce and mix nicely to avoid any lump formation.
- The sauce will start thickening. Once the sauce thickens, turn off the heat. Let it cool down completely at room temperature.
- Transfer Sweet Chili Sauce to a container for storing.
- Serve sweet chilli sauce as a dipping sauce with any fried snack or dumplings.
Recipe Notes:
- You can use fresh red chilies, dry red chilies, or the chili flakes to make this sauce. To cut down the heat of fresh red chilies discard the seeds and the vein. Use only the outer layer of the chili.
- You can use fine brown sugar, or powdered jaggery in place of white sugar.
- The vinegar acts as a preservative to increase the shelf life of the sauce. Avoid using wine vinegar to make this sauce.
- You can skip adding a thickening agent. But then the consistency of the chili sauce will not be luscious. It will be runny and thin.
- You can store it for 1 month in the refrigerator in an airtight container. However, do not leave it at room temperature especially in hot and humid climates for more than 2 – 3 hours.
Nutrition
We follow a strict NO SPAM Policy
Sweet Chili Sauce Recipe
Equipment
- Blender
- Saucepan
Ingredients
- 10 - 12 dry red chili (discard seeds)
- ¼ Cup garlic cloves
- ½ Cup granulated white sugar
- ½ Cup white vinegar
- 3 Cup water
- Salt to taste
- 1 tablespoon corn starch
Instructions
- Boil 2 cups of water in a saucepan. Once the water starts bubbling, turn off the heat. Add the dry red chilies. Soak them in hot water. Cover the pan with a lid. Dehydrate the dry chilies for 5 - 10 minutes.
- Next, transfer the soaked red chilies to a blender. Add garlic, salt, vinegar, sugar, and 1 cup of water. Blend the ingredients to a smooth sauce.
- Transfer the sauce to a pan. Place the pan over the stovetop. Turn on the heat. Reduce the heat to low and let the sauce simmer so that the flavors infuse together.
- Now mix corn starch with a tablespoon or so of water to make a slurry. Add corn starch slurry to the sauce and mix nicely to avoid any lump formation.
- The sauce will start thickening. Once the sauce thickens, turn off the heat. Let it cool down completely at room temperature.
- Transfer Sweet Chili Sauce to a container for storing.
- Serve sweet chilli sauce as a dipping sauce with any fried snack or dumplings.
Video
Notes
- You can use fresh red chilies, dry red chilies, or the chili flakes to make this sauce. To cut down the heat of fresh red chilies discard the seeds and the vein. Use only the outer layer of the chili.
- You can use fine brown sugar, or powdered jaggery in place of white sugar.
- The vinegar acts as a preservative to increase the shelf life of the sauce. Avoid using wine vinegar to make this sauce.
- You can skip adding a thickening agent. But then the consistency of the chili sauce will not be luscious. It will be runny and thin.
- You can store it for 1 month in the refrigerator in an airtight container. However, do not leave it at room temperature especially in hot and humid climates for more than 2 – 3 hours.
Nutrition
Enjoy the flavours of summer with this vegan corn avocado salad. It’s perfect as a light lunch, side dish, or even as a taco topping.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Corn Avocado Salad
- Corn Avocado Salad Recipe
Packed with fresh corn, creamy avocado, and a medley of other nutritious ingredients, this corn avocado salad is a delicious way to enjoy the best of summer produce.
It is a perfect blend of sweet, creamy, and tangy flavours. The colourful array of vegetables contributes a variety of antioxidants and vitamins, making this salad not only delicious but also nourishing.
This corn salad is tastefully, texturally, and colourfully busy , which is just the most fun thing right now when all of our produce is so fresh and juicy and crisp.
If you love corn try my corn salsa or the Indian style corn chaat . You’ll love them too!
Recipe Highlights
- Vegan & Gluten-Free: Perfect for everyone, regardless of dietary preferences.
- Low-Calorie & Nutritious: Packed with vitamins, healthy fats, and fiber.
- Quick & Easy: Ready in under 20 minutes.
- Versatile: Can be served as a main dish, side, or even as a dip.
- Fresh & Flavourful: A burst of flavours in every bite.
Ingredients You’ll Need
- Fresh Corn Kernels for a sweet and juicy flavour. Avoid using frozen or canned corn for this salad recipe.
- Avocado add the creaminess and healthy fats.
- Cucumber gives the much required refreshing crunch.
- Cherry Tomatoes for the vibrant colour, sweetness and acidity.
- Red Onion add a sharp, spicy flavour
- Fresh cilantro and Mint adds a fresh and herbaceous note.
- Salad Dressing is a simple mix of extra virgin olive oil, lime juice, garlic, salt, and pepper.
Additional Add-ons
- Add Protein: For added protein, consider adding black beans.
- Add More Veggies: Radish, or red bell pepper, can be great additions.
- Make It Hot: If you prefer a spicier salad, add a jalapeño or add a dash of red chilli flakes.
How To Make Corn Avocado Salad
Prepare the cornfor salad
- If using fresh corn, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
Prepare the vegetables
- Dice the avocado and cucumber, half the tomatoes, and slice red onion.
- Finely chop the cilantro and mint.
- If you like a bit of spice, take one green chilli, remove the seeds and finely chop it.
Mix the salad
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
Make the dressing
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
Dress the salad
- Pour the dressing over the salad.
- Add finely chopped herbs.
- Gently toss to coat all the ingredients evenly.
Serving Suggestion
Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Whether you’re looking for a quick and healthy meal or a colourful side dish for BBQ, topping for tacos and burritos , this corn avocado salad is sure to satisfy.
More Salad Recipes
- Orange Salad
- Avocado Salad
- Herbed Potato Salad
- Cherry Tomato Salad
- Healthy Cabbage Salad
- Smashed Cucumber Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 1 Cup fresh corn kernels (approx 1 ear of corn)
- ▢ 1 Cup cherry tomato, cut into haves
- ▢ 1 large size ripe avocado, diced
- ▢ 1 small size red onion, sliced
- ▢ 1 medium size English cucumber, diced
- ▢ Handful of mint leaves, finely chopped
- ▢ Handful of fresh cilantro, chopped
Ingredients For Salad Dressing
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 lime, juiced
- ▢ 4 garlic cloves, minced or crushed
- ▢ Salt and crushed pepper as per taste
Instructions
- If using fresh corn on cob, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad. Add finely chopped herbs. Gently toss to coat all the ingredients evenly.
- Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
