Name: Thai Dipping Sauce – Nam Jim Jaew Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tbsp tamarind puree; 2 tbsp fish sauce; 2 tbsp lime juice (or substitute with 1 1/2 tbsp rice vinegar); 2 tbsp brown sugar or palm sugar (shaved); 1 tbsp hot water; 1 tsp garlic, very finely minced with a knife; 1 1/2 tbsp green onion, very finely minced with a knife; 1 tbsp eschalots, very finely minced with a knife; 1/2 – 2 tsp red Birds Eye chilli or Thai chilli, deseeded, very finely minced with a knife – OPTIONAL

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Introduction

Nam Jim Jaew is a vibrant and tangy Thai dipping sauce packed with bold flavors like tamarind, lime, and chili. It’s perfect for enhancing grilled meats, sticky rice, or fresh vegetables with its balance of sweet, sour, and spicy notes.

The image shows a close-up of a white bowl filled with a dark, oily sauce mixed with green herbs and red chili flakes, with a silver spoon resting inside the bowl. The bowl sits on a bed of white rice that looks soft and slightly fluffy, and a lime wedge is placed to the right side of the bowl. In the background, slightly blurred, there is a grilled piece of meat with a brown, textured surface and some green cilantro leaves on top. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 with a knife
1 1/2 tbsp green onion, very finely minced with a knife
1 tbsp eschalots, very finely minced with a knife
1/2 – 2 tsp red Birds Eye chili or Thai chili, deseeded, very finely minced (optional)

Instructions

Step 1: In a bowl, combine tamarind puree, fish sauce, lime juice, brown sugar, and hot water. Stir well until the sugar is completely dissolved.
Step 2: Add the finely minced garlic, green onion, eschalots, and chili (if using) to the mixture. Stir to incorporate all ingredients evenly.
Step 3: Let the sauce sit for at least 30 minutes to allow the flavors to meld and deepen before serving.

Tips & Variations

Adjust the chili quantity to control the heat level, or omit it entirely for a milder sauce.
Use palm sugar for a more authentic flavor, but brown sugar is a convenient substitute.
For a vegetarian version, replace fish sauce with soy sauce or tamari.
If you don’t have tamarind puree, you can soak tamarind pulp in warm water and strain it to make a substitute.

Storage

Store Nam Jim Jaew in an airtight container in the refrigerator for up to one week. Stir well before each use, as some ingredients may settle. This sauce is best served fresh but can be enjoyed chilled or at room temperature.

How to Serve

A white bowl filled with a dark, oily sauce layered with green herbs and red chili flakes sits on a bed of white rice. A silver spoon is scooping the sauce, showing its glossy texture. In the background, there are grilled pieces of meat with a charred surface, garnished with chopped green herbs and red chili pieces. A wedge of lime is placed next to the rice, adding a fresh green color. The dish is placed on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Nam Jim Jaew ahead of time?

Yes, making it ahead is encouraged to let the flavors deepen. Just keep it refrigerated and give it a good stir before serving.

What dishes pair well with this dipping sauce?

This sauce complements grilled meats like beef or chicken, sticky rice, fresh vegetables, and even spring rolls. It adds a lively tangy and spicy kick to many Thai and Southeast Asian meals.