THAI SEAFOOD DIPPING SAUCE RECIPE
Whip up the ultimate zesty and spicy Thai Seafood Dipping Sauce (Nam Jim Seafood) that perfectly complements grilled or steamed seafood. This vibrant green sauce, bursting with fresh lime, garlic, coriander, and fiery chillies, is a staple in Thai cuisine. Easy to make and incredibly flavourful, it will elevate any seafood dish!
Ingredients (makes about 1 cup)
- 8-15 Green and Red Thai Chillies (Prik Kee Noo Suan), or to taste (adjust for your preferred spice level)
- 4-6 cloves Garlic
- 1/4 cup (about 3-4 sprigs) Coriander roots, roughly chopped (if available, otherwise use more stems)
- 1/2 cup (packed) Fresh Coriander leaves and stems, roughly chopped
- 1/3 cup (approx. 80ml) Fresh Lime Juice (about 3-4 limes)
- 3 tbsp Fish Sauce (Nam Pla)
- 1-2 tbsp Palm Sugar (adjust to taste)
- 1 tbsp Water (optional, to adjust consistency)
- A tiny pinch of Salt (optional, if fish sauce isn’t salty enough for your taste)
Method
- Prepare Chillies and Garlic: Roughly chop the chillies and garlic. If you prefer a milder sauce, you can remove some or all of the seeds from the chillies.
- Pound or Blend:
- Traditional Method (Pestle & Mortar): Add the chopped coriander roots (if using), garlic, and chillies to a pestle and mortar. Pound until you get a coarse paste. Then, add the coriander leaves and stems and pound lightly until bruised and combined.
- Food Processor/Blender Method: Add the garlic, chillies, coriander roots (if using), and coriander leaves and stems to a small food processor or blender. Pulse a few times until roughly chopped but not completely smooth – you want some texture.
- Mix Ingredients: Transfer the pounded/blended mixture to a bowl. Add the fresh lime juice, fish sauce, and sugar. Stir well until the sugar is completely dissolved.
- Taste and Adjust: Taste the sauce. It should have a balance of spicy, sour, salty, and slightly sweet. Adjust the seasonings as needed:
- More lime juice for sourness.
- More fish sauce for saltiness.
- More sugar for sweetness.
- More chillies (finely chopped or pounded) if you want it spicier.
- Adjust Consistency (Optional): If the sauce is too thick, you can add 1 tablespoon of water to reach your desired consistency.
- Serve or Store: The Nam Jim Seafood is ready to serve immediately with your favourite grilled or steamed seafood. It can also be stored in an airtight container in the refrigerator for up to a week, though the vibrant green colour may fade slightly over time. Stir before using.
MIXED SMALL GREEN AND RED CHILLI
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THAI GARLIC (KRA TEAM )
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THAI CORIANDER (PAK CHEE THAI )
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Note
The amount of chillies can be adjusted greatly depending on your spice tolerance and the type of chillies used. Thai Bird’s Eye chillies (Prik Kee Noo Suan) are very spicy. Taste as you go! Using fresh lime juice and good quality fish sauce is key to an authentic and delicious Nam Jim Seafood. This sauce is not just for seafood; it’s also great with grilled meats or even as a zesty salad dressing.
For a convenient option, you can also find delicious ready-made Thai Seafood Dipping Sauce at talardthai.com.
