Thai Seafood Sauce (nam jim seafood)
The ultimate condiment for seafood that Thai people cannot live without. This spicy, garlicky, tart sauce is a must have for any Thai seafood meal. You'll go back to butter and tartar sauce again!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-5 Thai chilies (to taste)
- 4 cloves garlic
- 6-7 cilantro stems (chopped (see note 1))
- 2 Tbsp fish sauce
- 3 Tbsp lime juice
- 1 Tbsp finely chopped palm sugar (or light brown sugar)
Instructions
- 1
If using a mortar and pestle:
- 2
In a mortar and pestle, pound garlic, chilies and cilantro stems into a paste.
- 3
Add the palm sugar and pound until dissolved.
- 4
Add fish sauce and lime juice; swirl the pestle to mix. Store in the fridge in a tightly sealed container.
- 5
If using a blender (for making large enough amount to blend)
- 6
Combine all ingredients in the blender and blend on medium speed just until there are no more big chunks. You do not want to completely liquefy it; you want to see some visible chili seeds and little bits.