Make your own delicious Sweet Thai Chili Sauce at home with this super simple recipe that’s FODMAP friendly and naturally gluten free!
Whether you need a Low FODMAP version for your diet or you just want a simple recipe to make from scratch, this Easy Homemade Sweet Thai Chili Sauce is the perfect way to spice up your dinner plans. With only 6 simple grocery store ingredients, this delicious sauce has all the flavor of it’s store-bought counterparts and takes less than 15 minutes to make. Add a little more flavor to your spring rolls, salads, and stir fries with this recipe any time.
Easy Homemade Sweet Thai Chili Sauce (Low FODMAP, Gluten Free)
One of the biggest challenges to overcome when trying to follow a low FODMAP diet (or simply when cutting out onion and garlic) is the question of what to do about common sauces and dressings. Many simple-to-make home recipes call for store-bought sauces, spice mixes, or pastes that are full of ingredients you are supposed to avoid. For a while, I just avoided those recipes entirely – but my love of sweet and tangy Thai chili sauce finally won over.
Luckily, I quickly discovered making my own was incredibly easy, and I’m happy to share my recipe with you.
Great on its own, or as an ingredient in many sauces and marinades, Sweet Thai Chili Sauce is sweet, spicy, and the perfect thickness for dipping. Keep a batch in the fridge for whenever you need a touch of flavor!
Sweet Thai Chili Sauce (Low FODMAP, Gluten Free)
Make your own delicious Sweet Thai Chili Sauce at home with this super simple recipe that’s FODMAP friendly and gluten-free!
Makes 2-3 cups
- 1/3 cup fish sauce
- 1 cup rice vinegar
- 1 ¼ cup granulated sugar
- 1 tablespoon red chili flakes
- 2 tablespoon cornstarch
- ¼ cup water
Combine the fish sauce, rice vinegar, sugar, and red chili flakes together in a medium sized pot over medium-high heat. Whisk to dissolve the sugar, and bring the mixture to a boil (about 10 minutes). Keep an eye on the pot – if the heat is too high there is a chance it may boil over if you aren’t careful (not that I know from experience or anything…). In the meantime, whisk together the cornstarch and the water in a separate bowl.
Once the mixture has reduced by a third or so, reduce the heat to low and whisk in the cornstarch mixture. Allow the mixture to thicken, stirring occasionally (about 2 minutes). Remove the sauce from heat and allow it come to room temperature. Once cool, transfer the contents to a glass jar or bottle and store in the fridge. Use within 3-4 weeks.