Nam Jim Jaew: Thai Dipping Sauce with Tamarind and Lime

A bold, tangy Thai sauce that pairs perfectly with grilled meats, fish, or as a vibrant dressing.

• Prep10 min
• Total40 min
• DifficultyEasy
• Servings4

This is the quintessential Thai dipping sauce, beloved for its balance of tart, salty, and subtly sweet flavors, with a fragrant kick from fresh aromatics. The tamarind is the secret star, thickening the sauce so it clings beautifully to whatever you dip, while adding that unmistakable sour note.

Perfect for grilled chicken, steak, or fish, it also shines as a salad dressing or a dip for meatballs and spring rolls. Leftovers can be stirred into Pad Thai for an authentic flavor boost—it's a versatile staple worth having on hand.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• 1 tbsp tamarind puree
• 2 tbsp fish sauce
• 2 tbsp lime juice, sub 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 ½ tbsp green onion, very finely minced with a knife
• 1 tbsp eschalots, very finely minced with a knife
• ½–2 tsp red Birds Eye chilli or Thai chilli, deseeded, very finely minced with a knife - OPTIONAL

Converted amounts are rounded.

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Method

1. In a medium bowl, combine the tamarind puree, fish sauce, lime juice, sugar, and hot water.
2. Stir well with a spoon until the sugar has completely dissolved.
3. Add the minced garlic, green onion, eschalots, and chili (if using).
4. Mix everything together until all the aromatics are evenly distributed.
5. Let the sauce sit at room temperature for at least 30 minutes, or longer, to allow the flavors to meld and develop.
6. Stir once more before serving. The sauce will thicken slightly as it rests.

💡 Tips

• For a smoother sauce, you can blend all ingredients in a small food processor.
• Adjust the chili to your heat preference; start with less and add more if needed.
• Store leftovers in an airtight jar in the fridge for up to a week.

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Inspired by a recipe from RecipeTin Eats