Description
Super easy Nam Jim Thai dipping sauce. Bright, spicy, sweet, salty, and packed with fresh lime and cilantro, it’s traditionally served with seafood, but it’s fantastic with grilled chicken, pork, vegetables, rice bowls, and salads.
Ingredients
Scale
- 3 to 5 Thai chilies, finely chopped
- 1 clove garlic (optional)
- 2 tablespoons finely chopped cilantro roots and/ or tender stems
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Combine chopped Thai chilies, garlic and cilantro roots (if available) and stems, in a food processor or mortar and pastel. Pulse until chopped and combined, or smash until bright and juicy. Then transfer to a small bowl and add lime juice, fish sauce, sugar, and water. Stir or whisk until the sugar dissolves. Taste and adjust the balance of lime, fish sauce, sugar, or chili to suit your preference. Refrigerate until ready to serve.
- Taste and adjust as needed: Add more lime juice for brightness. Add more sugar to soften the heat and acidity. Add more fish sauce for a deeper savoury flavour. Add additional chili for more heat.
- Cover and refrigerate for at least 15 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.
- Prep Time: 20 minutes
- Category: Sauces
- Method: Chopping
- Cuisine: Thai
