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

Name: Nam Jim Tow Jeaw (Chilli, ginger and soy bean sauce)
Total time: 20 min
Yield: Makes 500g
Cuisine: Thai
Ingredients: 100g yellow soy bean paste; 3 tbsp light soy sauce; 1 tsp dark soy sauce; 6 Thai chilies finely chopped; 20 cloves garlic peeled and finely chopped or crushed; 100g ginger peeled and finely grated; 40g caster sugar; from a large bunch coriander roots finely chopped; 6 tbsp lemon juice

Published: November 23, 2017 at 2:19 PM

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Makes 500g

Easy

Total time: 20 mins

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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

100g yellow soy bean paste
3 tbsp light soy sauce
1 tsp dark soy sauce
6 Thai chilies

finely chopped
20 cloves garlic

peeled and finely chopped or crushed
100g ginger

peeled and finely grated
40g caster sugar
from a large bunch coriander roots

finely chopped
6 tbsp lemon juice

Method

step 1

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

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