Thai Dipping Sauce – Nam Jim Jaew Recipe
A flavorful and tangy Thai dipping sauce known as Nam Jim Jaew, perfect for enhancing grilled meats, salads, and snacks with its balanced combination of tamarind, fish sauce, lime juice, and spicy chili. This easy-to-make sauce melds sweet, sour, salty, and spicy tastes to create an authentic Thai experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Approximately 1/2 cup (about 120 ml) dipping sauce 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: Thai
Ingredients
Scale
Main Ingredients
- 1 tbsp tamarind puree
- 2 tbsp fish sauce
- 2 tbsp lime juice (substitute 1 1/2 tbsp rice vinegar)
- 2 tbsp brown sugar or palm sugar (shaved)
- 1 tbsp hot water
- 1 tsp garlic, very finely minced with a knife
- 1 1/2 tbsp green onion, very finely minced with a knife
- 1 tbsp eschalots (shallots), very finely minced with a knife
- 1/2 – 2 tsp red Birds Eye chili or Thai chili, deseeded, very finely minced with a knife – OPTIONAL
Instructions
- Combine Ingredients: In a mixing bowl, combine tamarind puree, fish sauce, lime juice, brown or palm sugar, and hot water. Stir well until the sugar is completely dissolved, ensuring a smooth base for the sauce.
- Add Fresh Aromatics: Finely mince garlic, green onion, eschalots, and red chili (if using). Add these finely chopped fresh ingredients to the mixture and stir gently to distribute evenly, enhancing the sauce’s texture and flavor complexity.
- Rest and Mingle Flavors: Set the sauce aside at room temperature for at least 30 minutes, or longer if possible, to allow the flavors to meld and deepen, creating a harmonious balance of sweet, sour, salty, and spicy notes.
Notes
- Authenticity note: Traditional Nam Jim Jaew includes about 1 tsp of ground toasted rice for a toasty flavor and thicker texture, but it can be omitted without sacrificing taste.
- Tamarind puree is essential for the signature tang and thickness; tamarind paste can be used at half the quantity or substitute with lime juice and ketchup for a similar effect.
- Eschalots (shallots) add mild sweetness and texture; do not confuse with long green onions sometimes called shallots in Australia.
- Adjust chili quantity according to your heat preference; dried chili flakes are an acceptable substitute.
- Store the sauce in the fridge for up to 2 days; not suitable for freezing as fresh flavors degrade.
Keywords: Thai dipping sauce, Nam Jim Jaew, tamarind dipping sauce, spicy Thai sauce, easy Thai condiment
Find it online: https://zarameals.com/thai-dipping-sauce-nam-jim-jaew-recipe/
