Nam Jim Jaew (Thai Spicy Chili Sauce)
With the tangy zest of tamarind and lime juice, this umami blend of herbs, chilis, and toasted rice powder is spicy and vibrant. Wake up any dishes, grilled meats, and enjoy this authentic tableside condiment.
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Servings: servings
Equipment
- Small skillet
- Mortar and pestle or spice grinder
- Spoon
Ingredients
- 3 tablespoons fish sauce
- 4 tablespoon fresh lime juice
- 2 tablespoon tamarind paste
- 1 Green onion thinly sliced
- 1 Shallot
- ¼ cup Cilantro
- 3/4 tablespoon sugar agave, or honey
- 3 teaspoons Thai dried chili flakes or more to taste
- 2 chopped bird's eye chilis
- 2 tsp water
- 1 tablespoon uncooked glutinous rice then toast and grind to a sand-like powder
Instructions
- Heat the skillet without oil and add the rice. Swirl around until it is golden and smells nutty. Don't burn the rice grains. Then pound or grind until sand-like.1 tablespoon uncooked glutinous rice then toast and grind to a sand-like powder
- In a mortar and pestle, add the rice powder, tamarind, bird's eye chilis, half of the shallots, sugar, and the dried chili flakes. Pound together to release flavors and make a paste.4 tablespoon fresh lime juice, 3 tablespoons fish sauce
- Add to the mixing bowl and add in the remaining ingredients of lime juice, fish sauce, scallions, shallots, cilantro, and a little water. Mix well. Add more tamarind paste for a thicker sauce and more sour, tanginess. When it's to your taste, serve and enjoy!