Nam Jim Jaew (Thai Dipping Sauce)
Nam Jim Jaew (Thai Dipping Sauce)
Ingredients
For the Nam Jim Jaew
- 2 tablespoons glutinous rice, raw, or jasmine rice
- 1 tablespoon tamarind concentrate
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon chili flakes, or chopped Birds Eye chili
- 1 red shallot, small, finely chopped
- 2 teaspoons coriander, finely chopped
Instructions
- 1
Place the raw glutinous rice (or jasmine rice) in a dry pan over high heat. Toast the rice, shaking the pan often, until it turns a deep golden color and becomes fragrant, smelling slightly like popcorn. This should take about 3-5 minutes.
⏱️ 5 min
- 2
Transfer the toasted rice to a mortar and pestle or a spice grinder. Grind the rice to a fine powder. Set aside.
⏱️ 3 min
- 3
In a medium-sized bowl, combine the tamarind concentrate, fish sauce, lime juice, and brown sugar. Whisk these ingredients together until the brown sugar is completely dissolved.
⏱️ 2 min
- 4
Add the chili flakes (or chopped Birds Eye chili), the finely ground toasted rice powder, the finely chopped red shallot, and the finely chopped coriander to the bowl with the liquid mixture. Stir well to combine all ingredients thoroughly.
⏱️ 3 min
- 5
Taste the Nam Jim Jaew and adjust seasonings if necessary. Serve immediately with grilled meats, seafood, or rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nam Jim Jaew (Thai Dipping Sauce)
For the Nam Jim Jaew
- 2 tablespoons glutinous rice, raw, or jasmine rice
- 1 tablespoon tamarind concentrate
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon chili flakes, or chopped Birds Eye chili
- 1 red shallot, small, finely chopped
- 2 teaspoons coriander, finely chopped
Instructions
- 1
Place the raw glutinous rice (or jasmine rice) in a dry pan over high heat. Toast the rice, shaking the pan often, until it turns a deep golden color and becomes fragrant, smelling slightly like popcorn. This should take about 3-5 minutes.
⏱️ 5 min - 2
Transfer the toasted rice to a mortar and pestle or a spice grinder. Grind the rice to a fine powder. Set aside.
⏱️ 3 min - 3
In a medium-sized bowl, combine the tamarind concentrate, fish sauce, lime juice, and brown sugar. Whisk these ingredients together until the brown sugar is completely dissolved.
⏱️ 2 min - 4
Add the chili flakes (or chopped Birds Eye chili), the finely ground toasted rice powder, the finely chopped red shallot, and the finely chopped coriander to the bowl with the liquid mixture. Stir well to combine all ingredients thoroughly.
⏱️ 3 min - 5
Taste the Nam Jim Jaew and adjust seasonings if necessary. Serve immediately with grilled meats, seafood, or rice.
⏱️ 2 min