Thai Dipping Sauce (Nam Jim Jaew)
Tangy, salty, lightly sweet and aromatic, this Thai dipping sauce comes together with tamarind, fish sauce, lime and fresh aromatics. Serve it with grilled meats, fish, spring rolls or dumplings.
By Cookin' KitchenUpdated
- Total: 40 minutes
- Makes: 8 tablespoons
Recipe
Thai Dipping Sauce (Nam Jim Jaew)
Tangy, salty, lightly sweet and aromatic, this Thai dipping sauce comes together with tamarind, fish sauce, lime and fresh aromatics. Serve it with grilled meats, fish, spring rolls or dumplings.
Cookin' · https://cookin.club/recipes/thai-dipping-sauce-nam-jim-jaew
- Prep
- 10 minutes
- Rest
- 30 minutes
- Total
- 40 minutes
- Makes
- 8 tablespoons
Ingredients
For 8 tablespoons
Instructions
Step 1: Mix all the ingredients together until the sugar is dissolved.
Step 2: Set aside for 30 minutes or longer to let the flavours meld.
Notes
Ingredient notes
Tamarind puree is different from tamarind paste or concentrate. If using tamarind paste, use half the amount. For another substitute, use an extra squeeze of lime juice plus 1 teaspoon ketchup.
Eschalots are also known as French onions and are called shallots in the US. They are different from long green onions.
The chilli is optional. Use less or more to taste, skip it, or use dried chilli flakes.
Traditional Nam Jim Jaew can include about 1 teaspoon of ground toasted rice, which adds a toasty flavour and slightly thickens the sauce. This recipe leaves it out.
Storage
Keep leftovers in the fridge for up to 2 days. Freezing is not recommended because the fresh flavours are lost.
About this recipe
Nam Jim Jaew is a tangy, savoury, lightly sweet Thai dipping sauce, brightened with garlic, eschalots, green onion and chilli. It makes about 1/2 cup (125 ml).
Serve it with grilled meats, fish, meatballs, spring rolls or dumplings, or drizzle it over cooked chicken or fish.
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