Nam Jim Jaew

Tamarind pulp 1-1/2 tablespoons
Fish sauce 2 tablespoons
Ground red chili, or dried red chili flakes for the less spicy version, 1 teaspoon – 1 tablespoon (as much or as little as you prefer, actually)
Palm sugar 1/4 teaspoon
Toasted rice 1/4 teaspoon – 2 teaspoons can be added (the more toasted rice the thicker the sauce would be)
Chopped green onion 1/2 – 1 teaspoon

Simple… just mix them all together. This is a sauce that you make as you need it and never make too much of.

Serve with grilled meat and sticky rice.

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