Nam Jim Jaew (Thai Roasted Chili Dipping Sauce)
Prep 15 min Total 15 min
Nam Jim Jaew (Thai Roasted Chili Dipping Sauce) - kvalifood.com
An Isaan (northeastern Thai) dipping sauce – tamarind, fish sauce, chili flakes, toasted rice powder, shallots, and herbs. The toasted rice powder (khao khua) gives it a distinctive nutty, slightly gritty texture. Sourness leads, followed by salt and heat. The classic dip for grilled meats, especially crying tiger beef.
Makes ca. 150 ml (4 servings)
Ingredients
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tsp palm sugar (or light brown sugar)
- 1.5 tbsp dried chili flakes
- 1 tbsp toasted rice powder (khao khua)
- 3 small shallots, thinly sliced
- 2 tbsp green onions, thinly sliced
- 2 tbsp fresh cilantro, chopped (optional)
Directions
Combine tamarind paste, fish sauce, and palm sugar in a bowl. Stir until the sugar dissolves.
Add chili flakes, toasted rice powder, sliced shallots, green onions, and cilantro (if using). Mix well.
Taste and adjust – sourness should lead, then salt, then heat, with just enough sweetness to round things out.
Mix just before serving for maximum freshness.
Notes
For the toasted rice powder: toast uncooked sticky rice in a dry pan over medium heat until golden and fragrant, then grind to a coarse powder in a mortar or spice grinder.
The sauce is best consumed fresh. Refrigerate up to 2 days.
Serve alongside grilled beef, chicken, pork, or sausage with sticky rice and raw vegetables.
See Also
Nam Prik Num (Northern Thai Green Chili Dip)
Nam Prik Pao (Thai Roasted Chili Jam)
Nam Pla Prik (Thai Fish Sauce with Chillies)
Nam Prik Kapi (Thai Shrimp Paste Chili Dip)
