By gailanng on May 23, 2011
Photo by KateL
Photo by KateL
"Similiar to Mae Ploy. Additions may be added...ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari...and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There's some benefit to thickening with starch and using less sugar.)"
Serving Size: 1 (477 g)
Servings Per Recipe: 1
"I had made some Chinese firecrackers and discovered that I was out of dipping sauce to go with them. So I searched here and found this recipe. I only had dried cayenne peppers, so I used two of those and put everything in my Vitamix , then I cooked on top of the stove as directed. My family raved about this sauce and claim it is better than store bought. It is also significantly cheaper than store bought. Thanks for the recipe."
"Tripled the recipe and added about 30 thai chili peppers, added some pectin and wish i didn't because it doesn't have the consistency i like, next time i will just cook it down and add the cornstarch like it calls for. it tastes amazing though regardless."
"What an easy and delicious recipe! I made as follows and used rice vinegar. I did take out a little more than half the seeds in the red jalapenos (which I would have left them all in which I will do next time). I used this along with another one of your "fabulous" recipes Sweet Chili Chicken with Asian Vegetable Rice #450681. Both going into my Favorites for 2011 and will be used over and over. Thank you for submitting the recipes. Made for New Kids on the Block tag game."
"Just what I was looking for!"
"Instead of hot red peppers I used powdered cayenne pepper and followed the rest of the recipe. My chili sauce didn't turn very red but it was very good. Thank you gailanng for posting. Made for 2012 Cookbook Tag."
"I decided to make Recipe #473884, which uses Thai sweet chili sauce in the recipe, but couldn't find it at the store. I was going to do without but decided to see if there were any recipes posted for it. As luck would have it, I had ONE jalapeno (a green one) so I decided to try this recipe out. Am I glad I did!! My sauce turned out green instead of red, but it was thick and sweet and full of flavor. I served the leftover sauce on the side of the lettuce wraps and it really made the dish. I don't know what the original Mae Ploy tastes like, but I don't need to! From now on I'm making this super easy recipe whenever I need sweet chili sauce. Thanks so much for posting!"
"I am very pleased with my results here with this. I am on a quest to make as many things from scratch and this will be my standard recipe for sweet chili sauce! I quadrupled the recipe to fill a litre jar. I really like the taste. I used raw apple cider vinegar because that's what I have on hand. Next time I will try adding ginger or coriander/cilantro. I made it using metric measure but didn't convert just cup for cup etc. Thanks for sharing!"
"Winner! Needed Thai Sweet Chili Sauce in a pinch (this klutzo dropped the bottle I had purchased from an out-lying store!). I had a red jalapeno by chance, so this went together in a flash! I left most of the seeds in the pepper, so my sauce had a quite a bite; next time I won't be quite as adventurous. Made a half batch for use in Recipe#424803. Thank you, Gail Ann!"