Soy Ginger Sauce Recipe with Chilli (Nam Jim Tow Jeaw)

Nam Jim Tow Jeaw (Chilli, ginger and soy bean sauce)

  • makes 500g
  • Easy

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)

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Ingredients

  • yellow soy bean paste 100g
  • light soy sauce 3 tbsp
  • dark soy sauce 1 tsp
  • Thai chilies 6, finely chopped
  • garlic 20 cloves, peeled and finely chopped or crushed
  • ginger 100g, peeled and finely grated
  • caster sugar 40g
  • coriander roots from a large bunch, finely chopped
  • lemon juice 6 tbsp

Method

  • Step 1

    Mix all the ingredients well then keep in a jar in the fridge.

 

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