Thai Sweet Chili Dressing on Closet Cooking

Thai Sweet Chili Dressing

I am a big fan of Thai cuisine which is full of amazing flavours and dishes and two things that I am more than a little obsessed with are the spicy peanut sauce, typically used as a dipping sauce for satay, and sweet chili sauce. Having experimented with using them in many different ways I have noticed that very often where one works, the other also works! The other day I made my chicken satay salad with spicy peanut dressing and that reminded me that I had been wanting to try a sweet chili sauce dressing and that it was finally time to make it! For the recipe I started with the sweet chili sauce which is a little thick for a salad dressing so I added some coconut milk which is a common Thai ingredient and it worked well in the spicy peanut dressing. Another thing that I like about Thai cuisine is that the recipes commonly try to balance the sweet, spicy, salty and sour flavour elements and so it only seemed natural to do so in the dressing so the next ingredients were fish sauce for saltiness and lime juice for sourness. The last aspect of the dressing, a bit of peanut butter, came from a sticky chicken wing recipe on how sweet it is and you can’t go wrong adding peanuts to a Thai inspired recipe. The final result is pretty amazing and I cannot wait to try it out on something!

Update April 18, 2018: Over the years this has become one of my all time favourite dressings and I make all the time! I sometimes like to omit the peanut butter or replace it with tahini or cashew butter and replacing the coconut milk with water is great when you don’t have a can of coconut milk on hand!

Thai Sweet Chili Dressing

Thai Sweet Chili Dressing

Thai Sweet Chili Dressing

Thai Sweet Chili Dressing

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1cup

A sweet chili sauce dressing with the perfect balance of spicy heat, sweetness, saltiness and sourness that is great on salads or as a marinade.

  • 1/2 cup sweet chili sauce
  • 1/4 cup coconut milk (or water)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons lime juice (~1 lime)
  • 1 tablespoon peanut butter (or tahini)(optional)
  • 2 cloves garlic, grated
  • 2 teaspoons ginger, grated
  • 1 teaspoon sesame oil
  1. Simmer everything in a sauce pan over medium heat until the peanut butter has meted in and let cool
Nutrition Facts (per cup): Calories 271, Fat 21g (Saturated 12g, Trans 0), Cholesterol 0, Sodium 8841mg, Carbs 17g (Fiber 2g, Sugars 6g), Protein 8g

Nutrition by: Nutritional facts powered by Edamam

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