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 1 1/2 tbsp rice vinegar); 2 tbsp brown sugar or palm sugar (shaved); 1 tbsp hot water; 1 tsp garlic, very finely minced; 1 1/2 tbsp green onion, very finely minced; 1 tbsp eschalots, very finely minced; 1/2 – 2 tsp red Birds Eye chili or Thai chili, deseeded and very finely minced (optional)

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Introduction

Nam Jim Jaew is a vibrant Thai dipping sauce that balances tangy, sweet, salty, and spicy flavors perfectly. It’s an essential accompaniment to grilled meats and fresh vegetables, adding a burst of authentic Thai taste to your meal.

The image shows a white plate with a bed of soft, white rice forming the base layer. On the plate, there is a small white bowl filled with a dark, thin sauce mixed with chopped green herbs and bits of red chili, creating a speckled texture. A shiny metal spoon scoops some of the sauce, resting inside the bowl. Behind the bowl, there are pieces of browned, grilled meat garnished with fresh green cilantro leaves and sliced red chili peppers. A wedge of lime adds a bright green accent on the side. The entire setup sits 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 (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 chilli or Thai chilli, deseeded, very finely minced with a knife – OPTIONAL

Instructions

Step 1: Combine tamarind puree, fish sauce, lime juice, brown or palm sugar, and hot water in a bowl. Stir until the sugar is fully dissolved.
Step 2: Add the finely minced garlic, green onion, eschalots, and chilli (if using). Mix thoroughly to combine all ingredients evenly.
Step 3: Let the sauce sit for at least 30 minutes or longer to allow the flavors to meld and develop.

Tips & Variations

Adjust the amount of chilli to control the heat, or omit entirely for a milder sauce.
Use fresh lime juice for a brighter, fresher flavor compared to vinegar.
Try substituting palm sugar with light brown sugar if needed, but palm sugar adds a more authentic texture and taste.

Serve alongside grilled meats, sticky rice, or fresh vegetables for a delicious boost.

Storage

Store Nam Jim Jaew in an airtight container in the refrigerator for up to one week. Stir before each use. It’s best enjoyed fresh but can be reheated slightly or served at room temperature.

How to Serve

A white oval plate is set on a white marbled surface, filled with three layers: the bottom layer is fluffy white rice spread evenly across the plate, on top of it lie several slices of grilled chicken with a caramelized brown crust, each slice topped with a mixture of chopped green herbs and evenly scattered red chili slices. To the left of the chicken, a small pile of fresh green cilantro leaves peeks out. Above the rice and chicken, thinly sliced cucumber rounds are arranged in a neat row, their pale green skin and translucent centers visible. Two lime wedges with bright green flesh and a single red chili slice rest on the rice near the bottom and top right edge of the plate, while a silver fork lightly holds one piece of chicken on the right side. The whole scene is bright, fresh, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, making Nam Jim Jaew a few hours or even a day ahead allows the flavors to deepen and intensify. Just keep it refrigerated until ready to serve.

What if I don’t have tamarind puree?

You can substitute tamarind puree with tamarind paste diluted in a little warm water, or use a mix of lime juice and a bit of brown sugar to mimic the sour-sweet balance, though the flavor won’t be exactly the same.