Sweet Chilli Sauce: gently sweet, sour and spicy together in one sitting. Both contrasting flavours accommodate one another to develop a bright phoenix-orange colour. You will find that the final mixture is slightly darker than your average sweet chilli sauce found in bottles or at restaurants. We use here coconut palm sugar, which enhances the volcanic colour-more fire, more life. This recipe can be made spicier by leaving in the seeds, and sweeter too should you want to. You could also add 1 more chilli, but no more than that otherwise the sauce will become too thick. In general, Nam Jim Kai is quite viscous, but some prepare it more runny: add just 1 tsp of corn flour with 2 tsp of water instead. You can also double, triple, quadruple…this recipe. There is something about this sauce that makes it such a suitable slathering onto fried food, especially spring rolls (all kinds), tempuras and chicken wings. In fact, it can be used with anything and everything. Kept in a sterilised jar, this sauce can last a good month in the refrigerator.
Gluten-Free | Dairy-Free | Vegetarian
Makes just over 160ml | Ideal for 3-4
Garlic Cloves peeled & roughly chopped 4
Red Jalapeño Chillies deseeded & roughly chopped 2
White Distilled Vinegar 50ml
Coconut Palm Sugar 2 tbs
Fine Sea Salt 1 tsp
Corn Flour mixed with 2 tbs water 1 tbs
In a pestle & mortar, pound chopped garlic and chillies together until smooth.
Transfer this mixture onto a small pan, along with vinegar, sugar, salt, water and bring to a boil. Then allow to simmer for a couple of minutes until garlic and chillies begin to soften and fragrance.
Use a whisk to mix in the corn flour mixture and continue to cook for about a minute (slowly whisking as you go along). The sauce should now be thick and ready to take off the heat. Allow to cool before transferring onto a glass jar or a small serving bowl.