How To Make Homemade Thai Sweet Chilli Sauce - Marion's Kitchen

Summary

In this video, the host demonstrates how to make a perfect homemade sweet chili sauce tailored to your personal taste. Starting with large red chilies for color and texture, and spicier Birds Eye chilies for heat, the sauce is further flavored with garlic, vinegar, fish sauce, and sugar. A key tip for texture is using potato starch to thicken the sauce without making it too jam-like. After simmering and cooling, the result is a beautifully thick, spicy, garlicky sauce with a rich red color that can be stored in the fridge for weeks—though it’s sure to be enjoyed long before that!

Takeaways

• 😀 Use large red chilies for a mild, colorful base in your sweet chili sauce.
• 🌶️ Birds Eye Chilies or any spicy chilies can be added to increase the heat in the sauce.
• 🧄 Garlic enhances the flavor of the sauce, and the amount can be adjusted based on personal preference.
• 🔪 Roughly chop the ingredients (chilies and garlic) before adding them to the food processor for a chunky texture.
• 💧 The saucy part of the recipe includes sugar, water, vinegar, salt, and optional fish sauce for extra umami flavor.
• 🍤 Fish sauce can be omitted if preferred; increase salt to compensate for the missing umami flavor.
• 🔥 Simmer the sauce until the garlic softens and the chili becomes tender, but avoid letting the mixture boil over.
• 🥔 Potato starch is used to thicken the sauce to the perfect texture without making it too jam-like.
• 🌾 Corn starch can be used as an alternative to potato starch, though it may make the sauce a bit murkier.
• 🕒 Once the starch mixture is added, simmer gently until the sauce thickens; it will thicken more as it cools.
• ❄️ Store the finished sauce in a jar in the fridge for 2-3 weeks, though it likely won't last that long due to its deliciousness.

Q & A

What is one of the main advantages of making sweet chili sauce at home?

The main advantage is that you can tailor the taste to your preferences, adjusting the spice level and flavor according to your liking.

Why are large red chilies used in the recipe?

Large red chilies are used because they are mild in flavor, similar to a capsicum, providing color and texture without adding too much heat.

What should you do if you want a milder sauce?

To make the sauce milder, remove the seeds and the white pith from the chilies, as these parts contribute to the heat.

What is the role of the Birds Eye chilies in the recipe?

Birds Eye chilies are used to add spiciness to the sauce. You can adjust the amount based on how spicy you want the sauce to be.

Can garlic be omitted from the recipe?

Yes, garlic can be omitted or reduced if you're not a fan of its flavor, but it is a key ingredient in the base recipe for added flavor.

What is the importance of the garlic in the recipe?

Garlic adds a strong, aromatic flavor to the sauce. The base recipe uses a generous amount of garlic, but it can be adjusted depending on personal preference.

How do you prepare the vegetables before adding them to the food processor?

The vegetables, including the chilies and garlic, should be roughly chopped before adding them to the food processor. A fine paste isn't necessary, just a rough chop to help blend them.

What is the purpose of the vinegar, salt, and fish sauce in the recipe?

The vinegar adds acidity, the salt enhances flavor, and the fish sauce adds umami depth. The fish sauce is optional but helps elevate the taste of the sauce.

Why should the sauce not be allowed to boil during cooking?

Allowing the sauce to boil could cause it to overflow and alter the texture. It’s important to simmer it at a low temperature to soften the garlic and chilies, and dissolve the sugar.

What is the purpose of using potato starch in the recipe?

Potato starch is used to thicken the sauce without making it too thick like a jam. It ensures the sauce remains smooth and clear. It should be added at the end of the cooking process to preserve its thickening ability.

Why is potato starch preferred over corn starch in this recipe?

Potato starch is preferred because it creates a clearer sauce compared to corn starch, which can make the sauce appear murky. Both options work for thickening, but potato starch is the better choice for a clearer result.

How should the sweet chili sauce be stored once made?

Once the sauce has cooled, it can be poured into a jar and stored in the fridge for up to 2 to 3 weeks, though it likely won't last that long due to its delicious taste.