Thai Dipping Sauce – Nam Jim Jaew Recipe
Nam Jim Jaew is a vibrant Thai dipping sauce bursting with tangy tamarind, savory fish sauce, zesty lime juice, and a touch of sweetness from brown or palm sugar. Infused with fresh garlic, green onion, shallots, and an optional kick of Bird’s Eye chili, this sauce perfectly complements grilled meats and sticky rice with its balanced flavors and slightly thickened texture from tamarind puree.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including resting time)
- Yield: About 1/2 cup (120 ml) sauce 1x
- Category: Sauce / Dipping Sauce
- Method: No-Cook
- Cuisine: Thai
Ingredients
Scale
Sauce Ingredients
- 1 tbsp tamarind puree
- 2 tbsp fish sauce
- 2 tbsp lime juice (or 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
- 1 1/2 tbsp green onion, very finely minced
- 1 tbsp eschalots (shallots), very finely minced
- 1/2 – 2 tsp red Birds Eye chili or Thai chili, deseeded and very finely minced – OPTIONAL
Instructions
- Combine Ingredients: In a mixing bowl, thoroughly combine tamarind puree, fish sauce, lime juice, brown or palm sugar, and hot water. Stir well until the sugar is fully dissolved, ensuring an even blend of all base flavors.
- Add Fresh Aromatics: Incorporate the finely minced garlic, green onion, eschalots, and if using, the deseeded and finely minced red Bird’s Eye chili. Mix until all ingredients are well incorporated.
- Rest for Flavor Development: Set the sauce aside for at least 30 minutes, or longer if possible, to allow the flavors to meld and deepen, providing a balanced and harmonious taste profile.
Notes
- Authenticity tip: Traditional Nam Jim Jaew includes about 1 teaspoon of ground toasted rice to add a toasty flavor and thicken the sauce slightly, but it is optional.
- Tamarind puree is a thick sour fruit paste key in Thai cooking; do not confuse it with tamarind paste or concentrate which are stronger – if using those, reduce quantity by half.
- As a tamarind substitute, use lime juice plus a teaspoon of ketchup to replicate the sourness and thickness.
- Eschalots or shallots are milder and finer than regular onions, best for this sauce.
- Adjust chili amount to taste; the sauce can be made non-spicy by omitting chilis completely.
- Store the sauce covered in the refrigerator for up to 2 days; not recommended for freezing as fresh flavors degrade.
Keywords: Nam Jim Jaew, Thai dipping sauce, tamarind sauce, Thai condiment, spicy dipping sauce, grilled meat sauce, fish sauce sauce
