Thai Dipping Sauce Recipe (Nam Jim Jeaw)
This Thai dipping sauce recipe for Nam Jim Jeaw is tangy, savory, and slightly smoky with a hint of chili heat. Quick to make in just 10 minutes, it’s perfect for grilled meats, seafood, or sticky rice.
Ingredients
- 1 tbsp Thai toasted rice powder see note 1 for recipe
- 2 tbsp tamarind paste
- 1 ½ tbsp fish sauce
- 1 tbsp lime juice freshly squeezed
- 1 tbsp brown sugar
- 2 tbsp shallots finely minced
- 1 tsp chili flakes
- 2 tbsp cilantro leaves and stems finely minced
- 1 tbsp green onions finely minced
Instructions
- Mix the Base: In a small bowl, whisk together the tamarind paste, fish sauce, lime juice, and brown sugar until the sugar dissolves. Stir in the chili flakes and minced shallots until well combined. (This step can be done up to 2 hours ahead.)
- Finish and Serve: Just before serving, stir in the toasted rice powder, minced cilantro, and green onions. Mix until fully combined. Serve immediately alongside grilled meats, sticky rice, or fresh vegetables.
Notes
Note 1: To make toasted rice powder, dry roast uncooked rice in a frying pan over medium-low heat, stirring occasionally, until it turns a deep golden brown. Remove from heat and let cool slightly. Grind in a mortar and pestle or spice grinder to a texture similar to espresso coffee. Once completely cool, store in an airtight container at room temperature. (For step-by-step photos and tips, see our post on Thai toasted rice powder.)