23 Spicy Thai Sweet Chilli Sauce Delicious Recipes

Venture into the vibrant world of Thai cuisine with our roundup of 23 Spicy Thai Sweet Chilli Sauce Delicious Recipes! Whether you’re craving a quick weeknight dinner or looking to spice up your meal prep, these dishes promise to deliver a perfect balance of sweet, spicy, and savory flavors. Get ready to transform your cooking with these irresistible recipes that’ll have you coming back for more!

Thai Sweet Chilli Sauce Glazed Chicken Wings

Gathering around the table with friends and family, there’s nothing quite like the shared joy of digging into a plate of sticky, sweet, and slightly spicy chicken wings. I remember the first time I tried making these Thai Sweet Chilli Sauce Glazed Chicken Wings; the kitchen was a mess, but the compliments were worth every sticky finger.

Ingredients

• 2 lbs of free-range chicken wings, split at joints, tips removed
• 1 cup of Thai sweet chilli sauce
• 2 tbsp of fish sauce
• 1 tbsp of freshly grated ginger
• 2 cloves of garlic, finely minced
• 1 tbsp of sesame oil
• 1/2 cup of rice vinegar
• 1/4 cup of honey
• 1 tsp of crushed red pepper flakes
• 1/2 tsp of sea salt
• 1/4 cup of chopped cilantro, for garnish
• 1 tbsp of toasted sesame seeds, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the Thai sweet chilli sauce, fish sauce, grated ginger, minced garlic, sesame oil, rice vinegar, honey, crushed red pepper flakes, and sea salt until fully combined.
3. Add the chicken wings to the bowl and toss until each wing is evenly coated with the glaze. Tip: For deeper flavor, let the wings marinate in the glaze for 30 minutes in the refrigerator.
4. Arrange the wings in a single layer on the prepared baking sheet, ensuring they are not touching. Tip: This allows the heat to circulate evenly, ensuring crispy skin.
5. Bake for 45 minutes, turning the wings halfway through, until they are golden brown and the glaze has caramelized. Tip: For extra crispiness, broil the wings for the last 2-3 minutes, watching closely to prevent burning.
6. Transfer the wings to a serving platter and garnish with chopped cilantro and toasted sesame seeds.

Out of the oven, these wings are a perfect balance of sweet, spicy, and tangy, with a sticky glaze that clings to each bite. Serve them atop a bed of jasmine rice to soak up any extra sauce, or alongside a crisp cucumber salad for a refreshing contrast.

Spicy Thai Sweet Chilli Sauce Noodle Salad

Yesterday, I found myself craving something that could perfectly balance the fiery kick of Thai spices with the sweet, tangy embrace of chili sauce. That’s when I decided to whip up this Spicy Thai Sweet Chilli Sauce Noodle Salad, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 8 oz rice noodles
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp red pepper flakes
• 1 cup red bell pepper, thinly sliced
• 1 cup cucumber, julienned
• 1/4 cup cilantro, chopped
• 2 tbsp roasted peanuts, crushed
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the rice noodles and cook for 3-4 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process. Tip: Rinsing the noodles prevents them from sticking together.
2. In a small bowl, whisk together the sesame oil, minced garlic, grated ginger, sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes until well combined. Tip: Letting the sauce sit for 10 minutes before using allows the flavors to meld beautifully.
3. Toss the cooled noodles with the sauce, ensuring each strand is evenly coated. Add the sliced red bell pepper and julienned cucumber, gently mixing to incorporate.
4. Garnish with chopped cilantro and crushed peanuts. Serve with lime wedges on the side for an extra zing. Tip: Squeezing lime juice over the salad just before eating enhances the freshness of the dish.

Amazingly, this salad offers a delightful crunch from the vegetables, a creamy richness from the peanuts, and a perfect harmony of sweet, spicy, and tangy flavors. Try serving it in individual bowls with extra lime wedges and a sprinkle of red pepper flakes for those who dare to turn up the heat.

Thai Sweet Chilli Sauce Marinated Grilled Shrimp

Waking up to the aroma of grilled shrimp marinated in Thai sweet chili sauce is one of my favorite summer morning rituals. There’s something about the combination of sweet, spicy, and smoky flavors that instantly transports me to a beachside grill in Thailand.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup Thai sweet chili sauce
• 2 tbsp clarified butter
• 1 tbsp fresh lime juice
• 1 tsp minced garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine the Thai sweet chili sauce, clarified butter, fresh lime juice, minced garlic, sea salt, and freshly ground black pepper. Whisk until fully incorporated.
2. Add the peeled and deveined shrimp to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated shrimp onto skewers, leaving a small space between each to ensure even cooking.
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, basting occasionally with the remaining marinade.
6. Remove the shrimp from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Here, the shrimp boast a perfect balance of sweetness and heat, with a slight char that adds depth. Serve them over a bed of jasmine rice or alongside a crisp, green salad for a meal that’s as vibrant as it is delicious.

Crispy Thai Sweet Chilli Sauce Tofu Bites

Unbelievably crispy and bursting with flavor, these Thai Sweet Chilli Sauce Tofu Bites are my go-to when I crave something quick yet exotic. I remember the first time I tried making them; the kitchen was a mess, but the result was so worth it.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 1/2 cup Thai sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the pressed and cubed tofu in cornstarch until evenly coated, shaking off any excess.
3. Arrange the tofu in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
4. While the tofu bakes, combine Thai sweet chilli sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Transfer the baked tofu to a large bowl and pour the sauce over, gently tossing to coat each piece evenly.
6. Garnish with sliced green onions and sesame seeds before serving.

My favorite part about these bites is the perfect contrast between the crispy exterior and the tender inside, all wrapped up in that sweet and tangy sauce. Serve them over a bed of steamed jasmine rice or as a bold appetizer at your next gathering.

Thai Sweet Chilli Sauce and Peanut Butter Dip

This Thai Sweet Chilli Sauce and Peanut Butter Dip is a game-changer for your snack time. I stumbled upon this combination during a lazy Sunday experiment, and now it’s my go-to for impressing guests or treating myself. The balance of sweet, spicy, and nutty flavors is simply irresistible.

Ingredients

• 1/2 cup smooth peanut butter
• 1/4 cup Thai sweet chilli sauce
• 2 tbsp freshly squeezed lime juice
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/4 cup coconut milk
• 1 tbsp chopped cilantro

Instructions

1. In a medium bowl, combine the smooth peanut butter and Thai sweet chilli sauce until fully integrated.
2. Add the freshly squeezed lime juice and soy sauce to the mixture, stirring continuously to achieve a smooth consistency.
3. Incorporate the grated ginger into the mixture, ensuring it’s evenly distributed for a subtle spicy note.
4. Gradually blend in the coconut milk, adjusting the amount to reach your desired dip thickness. Tip: For a thinner dip, add more coconut milk one teaspoon at a time.
5. Fold in the chopped cilantro last, reserving a pinch for garnish. Tip: Fresh cilantro adds a bright, herbal contrast to the rich flavors.
6. Transfer the dip to a serving bowl and garnish with the remaining cilantro. Tip: Let the dip sit for 10 minutes before serving to allow the flavors to meld beautifully.

Kick back and enjoy this dip with crisp vegetable sticks, or spread it on toast for a quick, flavorful snack. The creamy texture and vibrant taste profile make it a versatile addition to any meal or gathering.

Grilled Salmon with Thai Sweet Chilli Sauce

Venturing into the world of grilled seafood, I stumbled upon a recipe that marries the richness of salmon with the vibrant kick of Thai sweet chili sauce. It’s a dish that reminds me of summer evenings by the beach, where the grill is always fired up, and the flavors are bold and unapologetic.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1/4 cup Thai sweet chili sauce
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lime juice
• 2 tbsp finely chopped cilantro

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the salmon fillet dry with paper towels, then brush both sides with clarified butter, ensuring an even coating.
3. Season the salmon evenly with sea salt and freshly ground black pepper, pressing the seasoning gently into the flesh.
4. Place the salmon skin-side down on the grill, cooking for 4-5 minutes until the skin is crispy and releases easily from the grates.
5. Carefully flip the salmon and grill for an additional 3-4 minutes, or until the internal temperature reaches 145°F for medium doneness.
6. Remove the salmon from the grill and immediately drizzle with Thai sweet chili sauce and fresh lime juice, garnishing with chopped cilantro.

The salmon emerges from the grill with a perfectly crispy skin and a tender, flaky interior, the sweet and spicy sauce adding a glossy finish that’s irresistible. Try serving it over a bed of jasmine rice or alongside a crisp, green salad for a meal that’s as beautiful as it is delicious.

Thai Sweet Chilli Sauce Stir Fry Vegetables

After a long day of experimenting in the kitchen, I stumbled upon a combination that’s become a staple in my home—Thai Sweet Chilli Sauce Stir Fry Vegetables. It’s the perfect blend of sweet, spicy, and crunchy, making it a hit for both weeknight dinners and impressing guests.

Ingredients

• 2 tbsp cold-pressed coconut oil
• 1 cup julienned rainbow carrots
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/4 cup Thai sweet chilli sauce
• 1 tbsp tamari sauce
• 1 tsp toasted sesame oil
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat coconut oil in a large wok over medium-high heat until shimmering, about 1 minute.
2. Add julienned rainbow carrots and snap peas, stir-frying for 2 minutes until slightly tender but still crisp.
3. Incorporate thinly sliced red bell pepper and broccoli florets, continuing to stir-fry for another 3 minutes. Tip: Keep the vegetables moving to ensure even cooking and prevent burning.
4. Push vegetables to the side of the wok, add minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant. Tip: This technique prevents the garlic from burning and becoming bitter.
5. Mix vegetables with garlic and ginger, then pour in Thai sweet chilli sauce and tamari sauce, tossing to coat evenly. Cook for 1 minute.
6. Drizzle with toasted sesame oil and add torn basil leaves, stirring once more to combine. Tip: Adding basil at the end preserves its vibrant color and fresh flavor.
7. Remove from heat and serve immediately.

Lightly charred vegetables with a glossy, sweet-spicy glaze make this dish irresistibly moreish. Try serving it over a bed of jasmine rice or alongside grilled tofu for a complete meal.

Thai Sweet Chilli Sauce Glazed Pork Ribs

Believe it or not, the first time I tried making Thai Sweet Chilli Sauce Glazed Pork Ribs, I was skeptical about the balance of flavors. But oh, was I wrong! The sweet, spicy, and slightly tangy glaze perfectly complements the succulent, fall-off-the-bone pork ribs. It’s now a staple at my summer BBQs, and I’m excited to share how you can recreate this crowd-pleaser at home.

Ingredients

• 2 lbs pork baby back ribs, membrane removed
• 1 cup Thai sweet chilli sauce
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/2 tsp crushed red pepper flakes
• 1/4 cup honey
• 1 tbsp sesame oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil for easy cleanup.
2. Season the ribs evenly with sea salt and freshly ground black pepper. Place them meat-side up on the prepared baking sheet.
3. In a medium bowl, whisk together Thai sweet chilli sauce, soy sauce, rice vinegar, minced garlic, grated ginger, crushed red pepper flakes, honey, and sesame oil until well combined.
4. Brush half of the glaze mixture over the ribs, ensuring they are fully coated. Reserve the remaining glaze for later.
5. Cover the ribs loosely with aluminum foil and bake in the preheated oven for 2 hours. Tip: The low and slow cooking method ensures the ribs are tender and juicy.
6. After 2 hours, remove the foil and brush the ribs with the remaining glaze. Increase the oven temperature to 400°F (200°C) and bake uncovered for an additional 15 minutes, or until the glaze is sticky and caramelized. Tip: Keep an eye on the ribs during this step to prevent burning.
7. Let the ribs rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making the ribs even more flavorful.

Velvety and rich, these ribs boast a glossy glaze that’s irresistibly sticky with just the right kick of heat. Serve them atop a bed of jasmine rice or with a side of crisp Asian slaw for a complete meal that’s sure to impress.

Thai Sweet Chilli Sauce and Coconut Milk Soup

Nothing beats the comfort of a warm, flavorful soup on a busy day, and this Thai Sweet Chilli Sauce and Coconut Milk Soup is my go-to for a quick yet exotic meal. It’s a delightful blend of spicy, sweet, and creamy that reminds me of my first trip to Thailand, where I fell in love with the bold flavors of their cuisine.

Ingredients

• 1 tbsp virgin coconut oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup sweet chilli sauce
• 2 cups coconut milk, full-fat
• 1 cup vegetable broth, low-sodium
• 1 tbsp fish sauce
• 1 tbsp lime juice, freshly squeezed
• 1/2 cup cilantro, finely chopped
• 1 red bell pepper, thinly sliced

Instructions

1. Heat the virgin coconut oil in a large pot over medium heat (350°F) until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant, being careful not to burn.
3. Pour in the sweet chilli sauce, stirring continuously for 2 minutes to slightly caramelize the sugars.
4. Gradually add the coconut milk and vegetable broth, stirring to combine, then bring to a gentle simmer.
5. Stir in the fish sauce and lime juice, adjusting the heat to maintain a simmer for 10 minutes, allowing the flavors to meld.
6. Add the thinly sliced red bell pepper, cooking for an additional 3 minutes until just tender.
7. Remove from heat and stir in the finely chopped cilantro.

Perfectly balanced, this soup boasts a velvety texture with a kick of heat from the chilli sauce, mellowed by the richness of coconut milk. Serve it garnished with extra cilantro and a wedge of lime for an extra zesty touch, or pair with steamed jasmine rice for a more substantial meal.

Thai Sweet Chilli Sauce Beef Skewers

Delightfully tangy and just a tad spicy, these Thai Sweet Chilli Sauce Beef Skewers are my go-to when I crave something that’s both easy to whip up and bursting with flavor. I remember the first time I tried them at a street food market in Bangkok; the combination of sweet, spicy, and savory was unforgettable. Now, I make them at home whenever I need a quick yet impressive dish.

Ingredients

• 1 lb grass-fed beef sirloin, cut into 1-inch cubes
• 1/2 cup Thai sweet chilli sauce
• 2 tbsp fish sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp coconut oil, melted
• 1/4 cup cilantro, finely chopped
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, combine the Thai sweet chilli sauce, fish sauce, grated ginger, and minced garlic to create the marinade.
2. Add the beef cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, and brush the grates with melted coconut oil to prevent sticking.
4. Thread the marinated beef onto the soaked bamboo skewers, leaving a small space between each cube for even cooking.
5. Grill the skewers for 3-4 minutes on each side, or until the beef reaches an internal temperature of 145°F for medium-rare, basting occasionally with the remaining marinade.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
7. Sprinkle the finely chopped cilantro over the skewers just before serving for a fresh, herby finish.

Here’s the thing about these skewers—the beef turns out incredibly tender, with a caramelized exterior that’s sticky and sweet. The cilantro adds a bright contrast, making each bite a perfect balance. Try serving them over a bed of jasmine rice or alongside a crisp cucumber salad for a complete meal.

Thai Sweet Chilli Sauce Fried Rice

Believe it or not, the secret to turning last night’s leftover rice into today’s crave-worthy lunch lies in a bottle of Thai sweet chili sauce. I stumbled upon this trick during a lazy Sunday fridge clean-out, and now it’s my go-to for a quick, flavorful meal that never fails to impress.

Ingredients

• 2 cups day-old jasmine rice, grains separated
• 3 tbsp Thai sweet chili sauce
• 2 tbsp clarified butter
• 1/2 cup diced yellow onion
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup finely chopped scallions
• 1 tbsp fish sauce
• 1/2 cup diced red bell pepper
• 1/4 cup fresh cilantro leaves

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced yellow onion and red bell pepper, sautéing until the onion is translucent and the pepper softens, approximately 3 minutes.
3. Push the vegetables to one side of the wok, pour the lightly beaten eggs into the other side, and scramble until just set, about 1 minute.
4. Incorporate the day-old jasmine rice into the wok, breaking up any clumps with a spatula to ensure even cooking.
5. Drizzle Thai sweet chili sauce and fish sauce over the rice, stirring constantly to coat every grain evenly, for 2 minutes.
6. Fold in the finely chopped scallions and fresh cilantro leaves, cooking for an additional 30 seconds to meld the flavors.
7. Remove from heat and serve immediately for the best texture and flavor.

Serve this vibrant fried rice with a wedge of lime for an extra zing, or top with a fried egg for added richness. The combination of sweet, spicy, and savory flavors, along with the slightly chewy texture of the rice, makes this dish a standout.

Thai Sweet Chilli Sauce and Mango Salsa

Nothing beats the vibrant flavors of Thai cuisine, especially when you can bring them into your own kitchen with a twist. Today, I’m sharing a recipe that combines the sweet heat of Thai sweet chili sauce with the fresh, juicy burst of mango salsa—a perfect duo for summer entertaining or just spicing up your weeknight dinner.

Ingredients

• 1 cup Thai sweet chili sauce
• 2 ripe mangoes, diced into 1/4-inch pieces
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp freshly squeezed lime juice
• 1 tsp lime zest
• 1/2 tsp sea salt

Instructions

1. In a medium mixing bowl, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, lime zest, and sea salt. Gently toss to ensure all ingredients are evenly distributed.
2. Allow the mango salsa to sit at room temperature for 15 minutes to let the flavors meld together. Tip: This resting period enhances the salsa’s flavor profile.
3. While the salsa rests, pour the Thai sweet chili sauce into a small serving bowl. Tip: For a smoother sauce, you can warm it slightly over low heat, stirring constantly for about 2 minutes.
4. After the salsa has rested, give it one final gentle toss to redistribute any settled juices.
5. Serve the Thai sweet chili sauce and mango salsa side by side in small bowls or arrange them artistically on a platter for a visually appealing presentation. Tip: For an extra touch, garnish with a few whole cilantro leaves.

Great for dipping or as a topping, this Thai sweet chili sauce and mango salsa combo offers a delightful contrast of textures—creamy, crunchy, and juicy—with a flavor that’s a perfect balance of sweet, spicy, and tangy. Try it with grilled shrimp or as a vibrant addition to your next taco night.

Thai Sweet Chilli Sauce Chicken Pizza

This Thai Sweet Chilli Sauce Chicken Pizza is a fusion masterpiece that combines the bold flavors of Thailand with the comfort of a classic pizza. I stumbled upon this recipe during a late-night cooking experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup Thai sweet chilli sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup cooked chicken breast, thinly sliced
• 1/4 cup red bell pepper, julienned
• 1/4 cup green onions, thinly sliced
• 1 tbsp cilantro, finely chopped
• 1 tbsp olive oil
• 1 tsp garlic, minced

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough lightly with olive oil to prevent sogginess from the toppings.
4. Spread the Thai sweet chilli sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.
6. Arrange the sliced chicken and julienned red bell pepper on top of the cheese.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove the pizza from the oven and immediately garnish with green onions and cilantro.
9. Let the pizza rest for 2 minutes before slicing to allow the toppings to set.

Every bite of this pizza offers a delightful crunch from the crust, a creamy melt of cheese, and a sweet-spicy kick from the chilli sauce. For an extra layer of flavor, drizzle with a bit more chilli sauce before serving.

Thai Sweet Chilli Sauce Drizzled Spring Rolls

Nothing beats the crunch of a perfectly fried spring roll, especially when it’s drizzled with a homemade Thai sweet chili sauce that packs just the right amount of heat and sweetness. I remember the first time I tried making these at home; the kitchen was a mess, but the result was so worth it. Now, it’s my go-to appetizer for gatherings, and trust me, they disappear fast.

Ingredients

• 1 package of spring roll wrappers (8.5-inch diameter)
• 2 cups of shredded cabbage
• 1 cup of julienned carrots
• 1/2 cup of thinly sliced green onions
• 1 tbsp of minced garlic
• 1 tbsp of grated ginger
• 2 tbsp of soy sauce
• 1 tbsp of sesame oil
• 1 cup of vegetable oil for frying
• 1/2 cup of Thai sweet chili sauce

Instructions

1. In a large mixing bowl, combine shredded cabbage, julienned carrots, sliced green onions, minced garlic, and grated ginger.
2. Add soy sauce and sesame oil to the vegetable mixture, tossing until all ingredients are evenly coated.
3. Lay a spring roll wrapper on a clean surface, positioning it like a diamond. Place 2 tbsp of the vegetable mixture near the bottom corner.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Seal the edge with a dab of water.
5. Heat vegetable oil in a deep skillet to 350°F over medium heat. Fry spring rolls in batches until golden brown, about 2-3 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Transfer fried spring rolls to a paper towel-lined plate to drain excess oil. Tip: Let them sit for a minute; they crisp up as they cool.
7. Drizzle Thai sweet chili sauce over the spring rolls before serving. Tip: For an extra kick, mix a teaspoon of sriracha into the chili sauce.

You’ll love the contrast between the crispy exterior and the tender, flavorful filling. Serve these with a side of extra chili sauce for dipping, or get creative by adding them to a fresh salad for a satisfying crunch.

Thai Sweet Chilli Sauce and Lime Grilled Corn

Perfect for those summer evenings when the grill is already fired up, this Thai Sweet Chilli Sauce and Lime Grilled Corn brings a burst of flavor that’s both sweet and tangy. I stumbled upon this combination during a backyard BBQ experiment, and it’s been a staple at my gatherings ever since.

Ingredients

• 4 ears of fresh corn, husks removed
• 1/4 cup Thai sweet chilli sauce
• 2 tbsp clarified butter, melted
• 1 lime, zest and juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp cilantro, finely chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each ear of corn evenly with the melted clarified butter, ensuring full coverage for optimal grilling.
3. Place the corn on the grill, turning every 3-4 minutes, until char marks appear and the corn is tender, about 12-15 minutes total.
4. While the corn is grilling, in a small bowl, mix together the Thai sweet chilli sauce, lime zest, and lime juice to create the glaze.
5. Once the corn is grilled, use a pastry brush to apply the chilli-lime glaze generously over each ear.
6. Sprinkle the glazed corn with sea salt, black pepper, and chopped cilantro for a fresh, herby finish.

Vibrant and zesty, this grilled corn is a masterpiece of flavors with a perfect balance of sweet, spicy, and tangy. Serve it alongside a cold beer or as part of a larger Thai-inspired feast for an unforgettable meal.

Thai Sweet Chilli Sauce Meatballs

There’s something incredibly satisfying about the combination of sweet and spicy, especially when it’s wrapped up in a bite-sized meatball. I remember the first time I tried these Thai Sweet Chilli Sauce Meatballs at a friend’s potluck, and I’ve been hooked ever since. They’re the perfect blend of flavors and textures, making them a hit at any gathering.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fish sauce
• 1/2 cup Thai sweet chilli sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp cilantro, finely chopped
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground pork, panko breadcrumbs, beaten egg, minced garlic, grated ginger, and fish sauce. Mix until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet as you go. This recipe should yield about 20 meatballs.
4. Bake the meatballs in the preheated oven for 20 minutes, or until they’re golden brown and cooked through.
5. While the meatballs are baking, whisk together the Thai sweet chilli sauce and lime juice in a small bowl for the glaze.
6. Heat the vegetable oil in a large skillet over medium heat. Add the baked meatballs and the chilli-lime glaze, tossing gently to coat each meatball evenly.
7. Cook for an additional 2-3 minutes, allowing the glaze to thicken slightly and adhere to the meatballs.
8. Garnish with freshly chopped cilantro before serving.

Finally, these meatballs are a delightful mix of juicy and tender, with a glossy, sticky glaze that’s irresistibly sweet with a hint of heat. Serve them skewered on toothpicks for an easy appetizer or over a bed of jasmine rice for a more substantial meal.

Thai Sweet Chilli Sauce and Avocado Toast

This morning, I found myself craving something that could marry the creamy richness of avocado with a kick of something sweet and spicy. That’s when I remembered the jar of Thai sweet chili sauce sitting in my fridge, waiting for its moment to shine. It was the perfect opportunity to elevate my usual avocado toast into something extraordinary.

Ingredients

• 2 slices of artisan sourdough bread
• 1 ripe Hass avocado, halved and pitted
• 2 tbsp Thai sweet chili sauce
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped cilantro
• 1 tsp toasted sesame seeds

Instructions

1. Preheat a cast-iron skillet over medium heat for 2 minutes until evenly heated.
2. Brush both sides of the sourdough slices with extra-virgin olive oil and place them in the skillet. Toast for 3 minutes on each side, or until golden brown and crispy.
3. While the bread toasts, scoop the avocado flesh into a small bowl. Mash lightly with a fork, leaving some chunks for texture.
4. Spread the mashed avocado evenly over the toasted sourdough slices.
5. Drizzle each slice with 1 tbsp of Thai sweet chili sauce, ensuring an even distribution.
6. Sprinkle the avocado toast with flaky sea salt, freshly ground black pepper, chopped cilantro, and toasted sesame seeds.
7. Serve immediately, while the bread is still warm and crispy.

Last bite delivers a perfect harmony of creamy avocado and the vibrant, sweet-heat of the chili sauce, with the sesame seeds adding a subtle crunch. For an extra layer of flavor, try topping with a poached egg or a sprinkle of crumbled feta cheese.

Thai Sweet Chilli Sauce Pancakes with Fresh Fruits

Sometimes, the best culinary creations come from the simplest of inspirations. This morning, as I was rummaging through my pantry, I stumbled upon a bottle of Thai sweet chili sauce, and the idea for these pancakes was born. They’re a delightful twist on the classic breakfast, offering a perfect balance of sweet and spicy, topped with the freshness of seasonal fruits.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 cup Thai sweet chili sauce
• 1 cup mixed fresh fruits (e.g., strawberries, blueberries, mango), diced

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
2. Add the whole milk, lightly beaten pasture-raised egg, and melted clarified butter to the dry ingredients. Whisk until the batter is smooth and free of lumps.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
5. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Transfer the cooked pancakes to a plate and drizzle with Thai sweet chili sauce.
7. Top with diced mixed fresh fruits and serve immediately.

Enjoy the contrast of the fluffy pancakes against the crispness of the fresh fruits, with the Thai sweet chili sauce adding a layer of complexity to each bite. For an extra touch of elegance, serve these pancakes on a slate board with a side of whipped coconut cream.

Thai Sweet Chilli Sauce and Sesame Roasted Broccoli

Kicking off today’s culinary adventure, I’m thrilled to share a dish that’s become a staple in my kitchen, especially when I’m craving something that strikes the perfect balance between sweet, spicy, and utterly savory. It’s a recipe that never fails to impress, whether I’m cooking for a crowd or just treating myself to a flavorful weeknight dinner.

Ingredients

• 1 large head of broccoli, cut into florets
• 2 tbsp extra virgin olive oil
• 1/4 cup Thai sweet chili sauce
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the broccoli florets with extra virgin olive oil until evenly coated.
3. Spread the broccoli in a single layer on the prepared baking sheet, ensuring space between florets for even roasting.
4. Roast in the preheated oven for 15 minutes, then flip the florets to ensure all sides get perfectly caramelized.
5. While the broccoli roasts, whisk together Thai sweet chili sauce, toasted sesame oil, soy sauce, and garlic powder in a small bowl.
6. After flipping, brush the broccoli generously with the sauce mixture and sprinkle with sesame seeds and red pepper flakes.
7. Return to the oven for an additional 10 minutes, or until the edges are crispy and the sauce is bubbly.

Marvel at the transformation of simple broccoli into a dish with layers of flavor—sweet, spicy, and nutty, with a satisfying crunch. Serve it alongside grilled chicken or atop a bowl of steamed rice for a meal that’s as visually appealing as it is delicious.

Thai Sweet Chilli Sauce BBQ Chicken

Believe it or not, the first time I tried making Thai Sweet Chilli Sauce BBQ Chicken, I was skeptical about the combination of flavors. But let me tell you, the sweet, spicy, and smoky notes won me over instantly. It’s become a staple at my summer gatherings, and I’m excited to share how you can bring this crowd-pleaser to your table.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on
• 1/2 cup Thai sweet chilli sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a mixing bowl, combine Thai sweet chilli sauce, soy sauce, fish sauce, grated ginger, and minced garlic to create the marinade.
3. Place chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and massage gently to ensure each piece is evenly coated. Marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor penetration.
4. Remove chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Brush the grill grates with clarified butter to prevent sticking.
6. Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes until the skin is crispy and golden brown. Tip: Avoid moving the chicken too soon to ensure those perfect grill marks.
7. Flip the chicken and baste with the reserved marinade. Cook for another 6-7 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
8. During the last 2 minutes of cooking, sprinkle smoked paprika over the chicken for an extra smoky flavor. Tip: Keep a spray bottle of water handy to tame any flare-ups.
9. Remove chicken from the grill and let it rest for 5 minutes before serving.

Finally, the Thai Sweet Chilli Sauce BBQ Chicken is ready to dazzle your taste buds. The chicken is succulent with a sticky, caramelized exterior that’s packed with flavor. Serve it over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal that’s as vibrant as it is delicious.

Thai Sweet Chilli Sauce and Cucumber Salad

Delightfully refreshing with a kick, this Thai Sweet Chilli Sauce and Cucumber Salad is my go-to for those sweltering summer days when the mere thought of turning on the oven feels like a chore. It’s a vibrant dish that balances the cool crunch of cucumbers with the fiery sweetness of homemade chilli sauce, a combo that never fails to impress at potlucks.

Ingredients

• 1 large English cucumber, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 cup water
• 2 tbsp Thai sweet chilli sauce
• 1 tbsp finely chopped fresh cilantro
• 1 tsp toasted sesame seeds

Instructions

1. In a medium bowl, combine the rice vinegar, granulated sugar, and kosher salt. Whisk until the sugar and salt are completely dissolved.
2. Add the water and Thai sweet chilli sauce to the bowl, whisking to incorporate all ingredients smoothly.
3. Place the thinly sliced English cucumber into the bowl with the dressing, gently tossing to ensure each slice is evenly coated. Let it marinate at room temperature for 15 minutes to allow the flavors to meld.
4. Before serving, sprinkle the salad with finely chopped fresh cilantro and toasted sesame seeds for an added layer of flavor and texture.

Fresh and zesty, this salad offers a perfect contrast of textures—crisp cucumbers against the smooth, spicy-sweet dressing. Serve it alongside grilled meats or as a standalone light lunch for a truly refreshing meal.

Thai Sweet Chilli Sauce Stuffed Mushrooms

Craving something that’s a perfect blend of spicy, sweet, and utterly savory? I stumbled upon this Thai Sweet Chilli Sauce Stuffed Mushrooms recipe during one of my late-night culinary experiments, and it’s been a game-changer for my appetizer menu ever since.

Ingredients

• 12 large cremini mushrooms, stems removed
• 1/2 cup Thai sweet chilli sauce
• 1/4 cup cream cheese, softened
• 2 tbsp finely chopped cilantro
• 1 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the softened cream cheese, Thai sweet chilli sauce, chopped cilantro, garlic powder, and sea salt until well blended.
3. Lightly brush each mushroom cap with extra virgin olive oil, both inside and out, to prevent sticking and add flavor.
4. Generously fill each mushroom cap with the cream cheese mixture, using a small spoon or piping bag for precision.
5. Arrange the stuffed mushrooms on the prepared baking sheet, ensuring they’re not touching to allow even cooking.
6. Bake for 15-18 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden on top.
7. Let the mushrooms cool for 2 minutes before serving to allow the filling to set slightly.

Just out of the oven, these mushrooms offer a delightful contrast between the juicy, tender caps and the creamy, spicy-sweet filling. Serve them atop a bed of microgreens for an elegant touch or alongside a crisp white wine for the ultimate appetizer experience.

Thai Sweet Chilli Sauce and Pineapple Fried Rice

Sometimes, the best meals come from the simplest inspirations. Just last week, I found myself staring at a nearly empty fridge, save for a leftover pineapple and some day-old rice, and voilà—the idea for this Thai Sweet Chilli Sauce and Pineapple Fried Rice was born. It’s a dish that perfectly balances sweet, spicy, and savory, with a hint of tropical flair that’ll transport you straight to the beaches of Thailand.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 1/2 cup fresh pineapple, diced
• 2 tbsp Thai sweet chilli sauce
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green onions, sliced
• 1 tbsp fish sauce
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat (350°F) until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant, being careful not to burn.
3. Pour in lightly beaten eggs, scrambling quickly until just set, then remove from the wok and set aside.
4. In the same wok, add diced pineapple and red bell pepper, stir-frying for 2 minutes until slightly softened.
5. Fold in cooked jasmine rice, breaking up any clumps, and stir-fry for 3 minutes until evenly heated.
6. Return scrambled eggs to the wok, along with Thai sweet chilli sauce and fish sauce, tossing to combine all ingredients thoroughly.
7. Finish by stirring in sliced green onions, cooking for an additional 1 minute to incorporate.

Just like that, you’ve got a vibrant dish where the sweetness of pineapple and chilli sauce plays off the umami depth of fish sauce and eggs. Serve it in a hollowed-out pineapple half for an extra touch of whimsy and a guaranteed conversation starter at your next dinner party.

Conclusion

Whether you’re a fan of fiery flavors or just looking to spice up your meal routine, our roundup of 23 Spicy Thai Sweet Chilli Sauce recipes offers something for everyone. From quick weeknight dinners to impressive dishes for guests, these recipes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest!