Thai Sweet Chilli Sauce (Nam Chim Kai)

Ingredients

• 1/2 cup (150 ml) White Wine Vinegar (You could also use rice vinegar or plain white vinegar)
• 1/2 cup (150 ml) Brown Sugar
• 1/2 cup (150 ml) water
• 3 Tablespoons Fish Sauce
• 2 Tablespoons Rice Wine (or substitute with Sherry)
• 3 cloves Garlic (minced) (I substitute with 1 teaspoon shop-bought bottled minced garlic)
• 1 teaspoon Chilli Flakes (This will make it quite hot - adjust according to your own taste)
• 1 Tablespoon Lime Juice (This is optional but I like to add it)

Instructions

1. 1

   Measure all of the ingredients into a saucepan and bring to the boil

2. 2

   When it starts boiling, turn the heat down and let it simmer for 20 - 25 minutes until it starts to thicken

3. 3

   Allow to cool. It will become thicker as it cools

4. 4

   Pour into a sterilised glass jar and store in the fridge for up to 2 weeks