Jar or Airtight Container For storing the sauce in the refrigerator.
Ingredients
½cupsugarwhite or cane sugar for best results
½cupwater
3tbspwhite vinegar
4Thai bird’s eye red chilies
2clovesgarlic
½tspsalt
¾tbspcornstarch
1½tbspwaterfor cornstarch slurry
Get Recipe Ingredients
Instructions
Prepare the Ingredients
Use for food processor and blend the chilis and garlic till very well minced.
4 Thai bird’s eye red chilies, 2 cloves garlic
Simmer the Sauce
In a small saucepan over medium heat, combine sugar, water, vinegar, chilies, garlic, and salt.
½ cup sugar, ½ cup water, 3 tbsp white vinegar, ½ tsp salt
Stir continuously until the sugar fully dissolves.Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld.
Thicken with Cornstarch
In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
¾ tbsp cornstarch, 1½ tbsp water
Slowly pour the slurry into the simmering sauce while stirring.Continue cooking for another 3 minutes, until the sauce thickens and has a glossy texture.
Cool & Store
Remove from heat and let the sauce cool to room temperature.The sauce will continue to thicken slightly as it cools.Store in an airtight jar in the refrigerator for up to 2 weeks.
Nutrition
Nutrition Facts
Mae Ploy Sweet Chili Sauce Copycat Recipe
Amount per Serving
Calories
425
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Sodium
1173
mg
51
%
Potassium
27
mg
1
%
Carbohydrates
107
g
36
%
Fiber
0.2
g
1
%
Sugar
100
g
111
%
Protein
0.4
g
1
%
Vitamin A
1
IU
0
%
Vitamin C
2
mg
2
%
Calcium
20
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.