Nam Jim Jeaw is a spicy dipping sauce that we often serve with grilled meats. The main ingredients are dried hot chilies, toasted and ground rice, fish sauce, sugar, and fresh lime juice, and it is quite easy to whip some up. Dried chili dipping sauce is always served on the side with Gai Yang (ไก่ย่าง), our traditional recipe for barbecued chicken that is marinated in a flavorful Thai sauce and then grilled over wood coals. You can prepare this dipping sauce recipe to serve on the side with western style grilled meats. Use it to add a Thailand style fusion of flavors to beef steak. It's terrific.
3 Tablespoons Fish Sauce
3 Tablespoons Lime (fresh squeezed lime juice)
2 teaspoons Sugar
2 teaspoons Sun Dried Thai Hot Chili (roughly ground or pounded into flakes)
2 teaspoons Toasted Ground White Rice
1 Tablespoon Coriander / Cilantro Leaves
1: Combine the fish sauce, fresh lime juice, sugar, toasted ground rice, and dried chili flakes. Stir well until the sugar dissolves.
2: Add cut cilantro leaves and stir in well. Let stand for 15 minutes before serving, then stir up well and add a few fresh cilantro leaves to the top.
For detailed directions and photos, please visit our website page: http://www.ThaiCookbook.tv/tha....i-recipes/condiments
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.