Rosa's Thai Doily Graphic Rosa's Thai Doily Graphic

Sweet chilli dipping sauce

Makes 400-500ml

20 mins

Super Easy

Thailand has aced the art of dipping sauces. There’s always a specific sauce for most snack dishes, and the sweet chilli sauce is definitely the most well-known around the world. This is an easy recipe that’s perfect for your grilled skewers, prawn crackers, and deep-fried snacks. Or just dip anything else you fancy in it, really!


Rosas Thai sweet chilli sauce


  • 150g cubed pineapple

  • 10 long red chillies

  • 2 red peppers

  • 10 garlic cloves

  • 2 lemongrass stalks, chopped

  • 1 tablespoon crushed galangal (this is specific to Rosa's recipe, feel free to leave out if you can't find galangal)

  • 150ml rice vinegar

  • 1 teaspoon salt

  • 3 tablespoons palm sugar

  • 3 tablespoons demerara sugar (or brown sugar)

  • 1 tablespoon cornflour


  1. Add all of the vegetables and herbs into a blender, followed by sugar and rice vinegar. Whizz into a paste.
  2. Transfer to a saucepan set over high heat. Add 2 cups of water, palm sugar and salt. Keep stirring until the sugar has fully dissolved.
  3. Add the cornflour roux (cornflour dissolved in water) to the sauce to thicken the sauce. Stir continuously.
  4. Once the sauce starts to boil, turn the heat down and simmer for 15 minutes. Turn off heat once the sauce is thick with a glossy finish. If you find that the sauce isn't to your desired consistency, simply add more cornflour roux or water.

Keep in an airtight container and use within 4 weeks.


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