Go Back

Nam Jim Jaew

A vibrant and spicy dipping sauce from Thailand, perfect for grilled meats and fresh vegetables, rich in flavor with a delightful crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Condiment, Dipping Sauce
Cuisine: Thai
Calories: 50
Ingredients Method Notes

Ingredients
  

For the sauce
  • 2 tablespoons tamarind paste Ensures that signature tang
  • 1 tablespoon fish sauce Adds a savory depth
  • 1 tablespoon lime juice Zesty brightness
  • 1 tablespoon palm sugar, finely chopped For a subtle sweetness
  • 2 tablespoons finely diced shallots To enhance the flavor profile
  • 1 teaspoon toasted chili flakes Adjust to your heat preference
  • 3 tablespoons chopped herbs (cilantro, green onions, mint, or sawtooth coriander) For freshness
  • 1/3 cup small diced juicy tomatoes Great for Mellow Tomato Jaew
For toasting
  • 1 tablespoon jasmine rice or glutinous rice, uncooked For the perfect crunch and nuttiness

Method
 

Preparation
  1. Toast the rice in a dry skillet over medium-high heat, stirring frequently until dark brown and fragrant for about 5 to 7 minutes. Allow to cool and grind into a powder.
  2. In a small bowl, mix tamarind paste, fish sauce, lime juice, and palm sugar. Stir until sugar is mostly dissolved.
  3. Add finely diced shallots and toasted chili flakes to the tamarind mixture, stirring to combine.
  4. Just before serving, fold in the toasted rice powder and fresh herbs.
  5. For Mellow Tomato Jaew, gently stir in diced tomatoes along with fresh herbs.

Notes

Store in an airtight container in the fridge for up to one week. Great when made ahead of time. Can be frozen for longer storage. Adjust heat with more palm sugar or diced tomatoes if too spicy.