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Sweet Thai Chili Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 tablespoons chili paste sambal oelek*
  • 1 cup sugar
  • 3/4 cup rice vinegar
  • 1/2 cup water
  • 3 cloves garlic crushed
  • 1 carrot finely grated
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fresh ginger optional, finely grated


  • In a saucepan, bring to a boil the vinegar, sugar, water, garlic, and carrot. Boil for 3 minutes to thicken to a syrup.
  • Mix one tablespoon cornstarch with one tablespoon water, then add the cornstarch mix, sambal oelek, and fresh ginger to the boiling syrup. Boil for an additional 3 minutes while stirring often.
  • Remove from heat and allow the chili sauce to cool to room temperature. Then remove the garlic cloves.
  • Serve immediately or, for best flavor, refrigerate overnight to allow the ingredients to fully meld.


*You can use any chili paste, but we prefer sambal oelek. It can be found in most grocery stores (made by Sriracha's maker Huy Fong Foods). It you're adventurous and have fresh red chilies available, you can also make your own.