📝 About This Recipe
Hailing from the Isan region of Northeast Thailand, Nam Jim Jaew is a masterclass in flavor balancing, hitting every note of spicy, sour, salty, and sweet. This vibrant sauce is defined by its smoky aroma and unique crunch, thanks to the addition of toasted sticky rice powder (Khao Khua). It is the essential accompaniment for grilled meats, transforming simple barbecue into an authentic Thai street food experience.
🥗 Ingredients
The Toasted Rice Powder (Khao Khua)
- 2 tablespoons Uncooked glutinous (sticky) rice (jasmine rice can be used as a substitute if necessary)
- 1 stalk Lemongrass (bottom 2 inches only, thinly sliced)
- 2 pieces Kaffir lime leaves (torn into small bits)
The Liquid Base
- 3 tablespoons Tamarind paste/concentrate (look for the Thai style in jars)
- 3 tablespoons Fish sauce (high quality, such as Red Boat or Megachef)
- 1 tablespoon Lime juice (freshly squeezed)
- 1.5 tablespoons Palm sugar (finely shaved; substitute with brown sugar if unavailable)
- 1 tablespoon Warm water (to help dissolve the sugar)
Aromatics and Spice
- 1-2 tablespoons Thai dried chili flakes (adjust to your heat preference)
- 2 pieces Shallots (small ones, very thinly sliced)
- 2 leaves Culantro (Sawtooth coriander) (finely chopped; or use extra cilantro)
- 1 tablespoon Cilantro (Coriander) (finely chopped)
- 1 stalk Spring onion (thinly sliced)
👨🍳 Instructions
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1
Start by making the Khao Khua (Toasted Rice Powder). Place a small dry skillet over medium-low heat.
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2
Add the raw sticky rice, sliced lemongrass, and kaffir lime leaves to the pan. Toast for 8-10 minutes, shaking the pan constantly.
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3
Continue toasting until the rice turns a deep golden brown and smells nutty and fragrant. Do not rush this, as it provides the soul of the sauce.
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4
Transfer the toasted mixture to a mortar and pestle or a spice grinder. Remove the large bits of lime leaf and lemongrass if desired, then grind the rice into a coarse, sandy powder.
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5
In a medium mixing bowl, combine the shaved palm sugar and warm water. Stir until the sugar is completely dissolved.
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6
Whisk in the tamarind paste, fish sauce, and fresh lime juice until the base is well incorporated.
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7
Add the Thai dried chili flakes. Start with one tablespoon and taste; add more if you prefer a fiery kick.
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8
Stir in 1 tablespoon of your freshly ground Khao Khua. The powder will slightly thicken the sauce and add a smoky depth.
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9
Add the thinly sliced shallots, chopped culantro, cilantro, and spring onions to the bowl.
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10
Stir everything together gently to distribute the aromatics.
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11
Taste the sauce. It should be a perfect harmony of sour (tamarind/lime), salty (fish sauce), sweet (palm sugar), and spicy (chili).
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12
Let the sauce sit for 5 minutes before serving to allow the flavors to meld and the shallots to soften slightly.
💡 Chef's Tips
Always toast your own rice powder; the store-bought versions lack the essential smoky aroma. Add the toasted rice powder just before serving if you want to maintain maximum crunch, as it absorbs liquid over time. If the sauce is too salty, add a teaspoon more tamarind or lime juice; if too sour, add a pinch more palm sugar. For the best flavor, use Thai dried chilies that you have toasted and ground yourself in a mortar and pestle. Store leftovers in the fridge for up to 2 days, but note the fresh herbs and rice powder will lose their vibrancy.
🍽️ Serving Suggestions
Serve alongside Gai Yang (Thai Grilled Chicken) for a classic Isan pairing. Perfect as a dip for Moo Ping (Grilled Pork Skewers) or Crying Tiger (Grilled Steak). Use it as a bold dipping sauce for balls of warm, steamed sticky rice. Pair with a cold Thai lager or a crisp, off-dry Riesling to cut through the heat. Serve with a side of fresh, crunchy vegetables like cabbage wedges or long beans to refresh the palate.