A deliciously tangy Thai hot sauce.
Thai food is one of my favorite cuisines, I love the freshness of the flavors and levels of heat in most dishes. There was a time when I would go eat Thai food at least twice to three times a week at one of our great restaurants here in Fort Lauderdale.
This is our take of a very common condiment in Thai cuisine, Nam Jim Seafood. As the name suggests it is usually used with seafood, but we like it on just about anything grilled, fried, or to use with Asian style dumplings. In Thailand everyone makes it slightly different as it is a “taste as you go” sauce. Even my favorite Thai restaurant that where I order it on the side with most dishes, it is always different from the time before. While ginger and oyster sauce are not traditional ingredients, I find that it rounds out the flavor nicely. The great thing about this sauce it is easy to make with just a few ingredients, and no cooking. Bright, fresh, tangy and packs a punch.
Nam Jim: Thai Dipping Sauce
Ingredients
- 1 cup lime juice freshly squeezed
- 1/4 cup garlic chopped
- 6 - 10 thai hot peppers chopped
- 3 tbsp corriander (cilantro) root and stems chopped
- 3 tbsp palm sugar substitute dark brown suagr if unavailable
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp fresh ginger chopped
Instructions
- Prepare all ingredients and place in a food processor or blender and pulse to mix ingredients well , transfer into a bowl and cover, allow sauce to sit at room temperature for 1 to 2 hours, adjust ingredients to taste. Garnish with a few cilantro leaves or fresh green onions Store in a jar refrigerated for up to 2-3 weeks.
