Go Back

Original All Purpose Nam Jim Jaew

A vibrant, homemade dipping sauce from Thailand, balancing tangy, spicy, and sweet flavors that elevates any dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 60
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons tamarind paste Choose a quality brand like Thai Kitchen.
  • 1 tablespoon fish sauce Suggest using Red Boat fish sauce for best flavor.
  • 1 tablespoon lime juice Freshly squeezed preferred.
  • 1 tablespoon palm sugar Finely chopped and packed; can substitute with brown sugar.
  • 2 tablespoons finely diced shallots Use fresh shallots for optimal taste.
  • 1 teaspoon toasted chili flakes Adjust to your heat preference.
  • 3 tablespoons chopped herbs (cilantro, green onions, mint, or sawtooth coriander) Recommended mix of cilantro and mint.
  • 1 tablespoon jasmine rice (or glutinous rice), uncooked For toasted rice powder.

Method
 

Preparation
  1. Make Toasted Rice Powder: In a small dry skillet over medium-high heat, add the uncooked jasmine rice. Stir constantly until the grains turn dark brown, about 5-7 minutes. Remove from heat and grind into a fine powder.
  2. Mix the Sauce Base: In a small bowl, combine tamarind paste, fish sauce, lime juice, and palm sugar. Stir until the sugar is mostly dissolved. If using chopped palm sugar, let it sit for 5 minutes.
  3. Incorporate Shallots and Chili: Add the finely diced shallots and toasted chili flakes to the sauce base, stirring to combine.
  4. Finish Just Before Serving: Just before serving, fold in the toasted rice powder and fresh herbs. Stir thoroughly to blend all ingredients.

Notes

Store in an airtight container in the fridge for up to a week. Can be prepared a day in advance for better flavor. Adjust spice by adding more chili flakes as needed.