At an early-December get-together, my friend, Jan served Mae Ploy sweet chili Thai sauce alongside a plate of shrimp. I loved the sweet and the heat combination!
I think this version of sweet chili sauce is a bit tangier than Mae Ploy but it is similar. Delicious with shrimp and equally yummy on spring rolls!
In a small saucepan, whisk together all ingredients except the cornstarch and 2 Tbs. water. Heat to boiling, reduce heat and simmer 20 minutes.
Stir in the cornstarch/water mixture and continue simmering 2-3 more minutes until thickened.
*My friend, Jan gave me a bottle of Rosemary vinegar that she made herself and I used it in this recipe instead of the rice vinegar. I didn’t notice overt Rosemary flavor and loved using this culinary gift from a dear friend 🙂
Recipe Note: I considered simmering the sauce for a longer time to reduce instead of a adding the cornstarch to thicken. I imagine it would be a little more pungent and more concentrated but I plan to try it the next time.