Thai Dipping Sauce
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Thai Dipping Sauce – Nam Jim Jaew is a bold, authentic Thai condiment made with tamarind, fish sauce, lime juice, and fresh aromatics. Tart, salty, slightly sweet, and aromatic, it pairs perfectly with grilled meats, seafood, and rice bowls.
- Prep time
- PT10M
- Cook time
- PT0M
- Total time
- PT40M
- Yield
- 1/2 cup (125 ml)
Ingredients
1 tbsp tamarind puree 2 tbsp fish sauce 2 tbsp lime juice (or 1 1/2 tbsp rice vinegar) 2 tbsp brown sugar or palm sugar, shaved 1 tbsp hot water 1 tsp garlic, very finely minced 1 1/2 tbsp green onion, very finely minced 1 tbsp shallots (eschalots), very finely minced 1/2 – 2 tsp red Thai chili, deseeded and finely minced (optional)Instructions
- Step 1: Combine the brown sugar and hot water in a small bowl and stir until fully dissolved.
- Step 2: Add the tamarind puree, fish sauce, and lime juice. Mix until smooth and well combined.
- Step 3: Stir in the minced garlic, green onion, shallots, and chili if using.
- Step 4: Let the sauce rest at room temperature for at least 30 minutes to allow the flavors to meld.
- Step 5: Taste and adjust lime, sugar, or chili as needed before serving.
Notes
Traditional Nam Jim Jaew may include about 1 teaspoon of ground toasted rice for a subtle nutty flavor and slight thickening. If using tamarind paste instead of puree, use half the amount as it is more concentrated. To reduce heat, remove chili seeds or skip chili entirely. Store in an airtight container in the refrigerator for up to 2 days. Not suitable for freezing as fresh aromatics lose brightness.Nutrition
- Calories
- 35
- Fat
- 0g
- Saturated fat
- 0g
- Sugar
- 5g
- Sodium
- 380mg
- Protein
- 1g
- Carbohydrates
- 7g
- Fiber
- 0g