Thai · sauce
Nam Jim Jaew (Thai Toasted-Rice Dipping Sauce)
Video by Pailin's Kitchen on YouTube · Open on YouTube
- Pescatarian
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: Fish. Check labels on stock, sauces and spice mixes.
Tangy, smoky and spicy with no oil: a tablespoon has about 26 kcal and 1.5 g of added sugar. It is an intense dip rather than a pouring sauce, so a little goes a long way.
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Ingredients 8
Method
Tap a time to watch that step in the video.
- Toast the raw rice in a dry frying pan over medium-high heat, stirring constantly, until dark brown (it gets smoky, so ventilate). Tip out at once and grind in a mortar or spice grinder, leaving it a little gritty. 2:09
- For a smokier heat, toast the chilli flakes in a dry pan for a few minutes until they darken. 1:54
- In a small bowl, stir the tamarind paste, fish sauce, lime juice and finely chopped palm sugar until the sugar has mostly dissolved; a few stubborn bits will melt as it stands. 2:42
- Stir in the shallots and chilli flakes. Just before serving, add the toasted rice powder and the chopped herbs. Serve as a dip for grilled, fried or boiled meats. 3:21
Tip. Makes about ½ cup (8 portions of 1 tbsp). Use Thai tamarind paste, not thick Indian concentrate. Add the rice powder and herbs just before serving so they stay fresh. Great with grilled steak, chicken or pork.
The method is a summary in our words — the video shows every step.
One portion (1 tbsp) gives you 1 of 8
Where the energy comes from one serve
- Net carbs 90%
- Protein 7%
- Fat 3%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Vitamin K3%
3.4 µg a serve, mostly from fresh herbs (90%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Magnesium2%
10 mg a serve, mostly from thai tamarind paste (42%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin B62%
0 mg a serve, mostly from fish sauce (30%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium1%
60 mg a serve, mostly from thai tamarind paste (49%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium1%
7.1 mg a serve, mostly from thai tamarind paste (47%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron1%
0.3 mg a serve, mostly from thai tamarind paste (50%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc1%
0.1 mg a serve, mostly from glutinous rice (39%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A1%
9 µg a serve, mostly from toasted chilli flakes (62%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C1%
1.2 mg a serve, mostly from lime juice (47%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E1%
0.1 mg a serve, mostly from toasted chilli flakes (64%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate1%
3.7 µg a serve, mostly from fish sauce (32%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Selenium1%
0.5 µg a serve, mostly from glutinous rice (73%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve, mostly from fish sauce (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-30%
0 g a serve, mostly from toasted chilli flakes (43%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Pailin's Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.