Nam Jim Jaew (Thai Meat Dipping Sauce)
I drizzle this spicy, tangy Thai dipping sauce on everything from grilled meat to sticky rice. Nam Jim Jaew delivers bold flavors with just a handful of pantry ingredients. You’ll want to keep a jar of this smoky chili-lime magic in your fridge at all times.
Thai Tamarind Dipping Sauce Ingredients
- Tamarind paste – Adds a tangy, slightly fruity sourness that balances the heat and saltiness. Stir well before using if it’s thick or concentrated.
- Fish sauce – Provides a deep umami flavor and salty punch. It’s the savory backbone of the sauce.
- Coconut sugar – Gives a hint of sweetness and richness that mellows out the sharp flavors. You can substitute with palm sugar or brown sugar if needed.
- Chili flakes – Bring the heat! Use Thai chili flakes (prik bon) for the most authentic taste, but adjust to your spice preference.
- Toasted rice powder (khao khua) – Adds nutty aroma and slight crunch. It also thickens the sauce slightly and gives it a signature texture. Khao Khua stays fresh about two months in an air tight container in a dry place like your pantry. I suggest cooking is half a cup and use it whenever you need.
- Cilantro – Chopped fresh cilantro brings a bright, herbal note that ties the sauce together beautifully.
- Shallot – Finely sliced shallots add a sweet, oniony bite and texture to the dipping sauce. They soak up the flavors and mellow out slightly.
This combo creates the classic balance of sour, salty, sweet, spicy, and earthy—perfect for grilled meats like Gai Yang or Weeping Tiger Steak!
How to Make Nam Jim Jaew
- Make toasted rice powder (khao khua): Add uncooked sticky rice (or jasmine rice) to a dry pan. Toast over medium heat, stirring constantly, until golden brown and fragrant. Let it cool, then grind into a coarse powder using a mortar and pestle or spice grinder.
- Chop and slice fresh ingredients: Finely chop cilantro and thinly slice the shallots. Set them aside.
- Mix the sauce: In a small bowl, combine tamarind paste, fish sauce, coconut sugar, chili flakes, and the toasted rice powder. Stir until the sugar dissolves.
- Stir in the chopped cilantro and sliced shallots. Taste and adjust the balance of sour, salty, sweet, and spicy to your liking. Serve with grilled meats!
How to Serve and Store Nam Jim Jaew
Nam Jim Jaew is best served fresh as a dipping sauce for grilled meats like Gai Yang, Moo Ping, or Weeping Tiger steak. If you’re making a big batch or know you won’t use it all at once, it’s best to mix everything except the toasted rice powder (khao khua) and store the sauce in an airtight container in the fridge for up to 5 days. Khao khua absorbs moisture over time, which can thicken the sauce and dull its nutty texture. For the best flavor and consistency, simply stir in the toasted rice powder right before serving. This keeps the sauce vibrant, fresh, and perfectly balanced every time.
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Related Recipes
- Gai Yang or Thai Grilled Chicken
- Moo Ping or Thai Grilled Pork Skewers
- Weeping Tiger : Thai Steak often called “Crying Tiger”
- Toasted Rice Powder (Khao Khua)
- Gaeng Om Gai : Thai North Eastern Curry with Chicken (contain roasted rice powder)
- Gaeng Om Neua : Isan Style Herbal Curry with Beef and Dill
- Nam Tok Beef : Thai Steak Salad
Nam Jim Jaew (Thai Meat Dipping Sauce)
Equipment
- 1 skillet
- 1 blender
Ingredients
- 1 tbsp toasted rice powder (khao khua) (If you don't already have toasted rice powder on hand, I suggest you toast 1/2 cup uncooked rice. That way you will have it on hand whenever you need.)
- 1 tbsp coconut sugar (or regular table sugar or granulated monk fruit)
- 1 tbsp chili flakes
- 2 tbsp tamarind paste
- 4 tbsp fish sauce
- 1 tbsp cilantro (chopped)
- 1 shallot (thinly sliced)
Instructions
Make Toasted Rice Powder (Khao Khua). (If you don't already have it.)
- Start by selecting your rice. Sticky or glutinous rice is commonly used for making toasted rice powder, but you can also use jasmine rice or long-grain white rice.
- Place the rice in a skillet pan and toast it over medium heat. Stir the rice frequently using a spatula or by shaking the pan. Stirring helps distribute the heat evenly. Continue until the rice turns golden.
- Once the rice is toasted to your liking, remove it from the heat and let it cool completely.
- Once cooled, transfer the toasted rice to a mortar and pestle or a spice grinder. Grind the rice into a coarse powder, working in batches if necessary.
- Once ground into a powder, store the toasted rice powder in an airtight container in a cool, dry place. It can be kept for several months.
Mix and Serve
- Chop and slice fresh ingredients: Finely chop cilantro and thinly slice the shallots. Set them aside.
- In a small bowl, combine tamarind paste, fish sauce, coconut sugar, chili flakes, and the toasted rice powder. Stir until the sugar dissolves.
- Add herbs and taste: Stir in the chopped cilantro and sliced shallots. Taste and adjust the balance of sour, salty, sweet, and spicy to your liking. Serve with grilled meats!
