Nam Jim Tow Jeaw (Chilli, ginger and soy bean sauce)
Makes 500g
Easy
Total time:
This spicy, tangy dipping sauce is a staple in Thailand and the ideal accompaniment to spice up plain chicken and rice and well as serving as a condiment with other Thai dishes. It makes a lot of sauce but will keep for a few weeks in the fridge. This recipe comes from Woody Leela, group development chef for Thaikuhn (thaikuhn.co.uk)
Skip to ingredients
- 100g yellow soy bean paste
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 6 Thai chiliesfinely chopped
- 20 cloves garlicpeeled and finely chopped or crushed
- 100g gingerpeeled and finely grated
- 40g caster sugar
- from a large bunch coriander rootsfinely chopped
- 6 tbsp lemon juice
Method
step 1
Mix all the ingredients well then keep in a jar in the fridge.