Sweet chili sauce

น้ำจิ้มไก่ nam chim kai

Flavor and role

A sweet, mildly hot Thai sauce made by simmering chilies, garlic, sugar and vinegar. Used as a dip for fried and grilled foods.

Typical dishes and uses

Spring rolls, fried prawns, Thai grilled chicken (gai yang), fish cakes

Substitutes

2 tbsp sweet chili sauce = 1 tbsp sugar + 1 tbsp vinegar + a little chopped chili and garlic, boiled and thickened with starch slurry.

Storage

Unopened: 1-2 years at room temperature. Opened: 6 months in the fridge.

Main countries

Thailand

Used in this book

Chili crabDan Bing (Taiwanese Egg Crepe)Lumpiang Shanghai (Filipino Pork Spring Rolls)Oyster Omelette (Taiwanese O-a-tsian)Chaufa Spring Rolls with Sweet Chilli-Lime DipMasak Merah Chicken Puffs with Sweet Chilli MayoCrispy Rice-Paper Char Siu Cheese DumplingsChili crab spaghettiChili crab cheese toastCrispy Lumpia Rice BowlMee Goreng Cheese Spring Rolls with Sweet Chili Lime DipPad Kra Pao Omurice (Thai × Japanese)Lard-Crisped Oyster Omelette with Garlic-Chilli VinegarOyster Omelette Fried Rice with Crispy LaceCrispy Pad Thai Rice Paper RollsSom Tam Summer Rolls

Updated 2026-10-10