Description
If you're looking for a spicy and savory dipping sauce for your seafood, look no further than this Thai green chili sauce for seafood (Nam Jim Talay). You'll want to try this green seafood sauce if you're a seafood lover. Make this simple sauce using two different methods!
Ingredients
Scale
- 2-10 green chilies, chopped small. Adjust as needed for your spice level tolerance.
- 1.5 tablespoon garlic, minced
- 1/4 cup fresh cilantro, leaves, and stems
- 2 tablespoons fish sauce
- 1.5 tablespoon sugar
- 2.5 tablespoons lime juice
- 2 teaspoons water
Instructions
Making Nam Jim Talay Using a spice grinder or a small food processor
- To make Nam Jim Seafood Sauce, start by mincing the cloves of garlic, cilantro, and Thai chili peppers.
- Combine the chilies, cilantro, garlic, and other ingredients (sugar, fish sauce, lime juice, and a little water) in a small food processor or spice grinder. Blend until smooth.
- Taste the sauce and adjust the seasoning, adding more fish sauce, lime juice, or sugar as necessary. That's it! Serve the Thai green seafood sauce with your favorite dishes, such as grilled shrimp, fish, or scallops.
Using a mortar and pestle
- Combine the chili peppers, garlic, and cilantro in a small mortar and pestle. Pound until smooth paste forms.
- Add fish sauce, sugar, and lime juice. Use the pestle to grind the liquid with paste until the sugar dissolves.
- Adjust the flavors as needed by adding more lime juice for sourness, fish sauce for saltiness, sugar for sweetness, or chili peppers for spiciness. The sauce is ready to use once you're happy with the flavors!
Enjoy the delicious and aromatic flavors of this amazing sauce!
Notes
- Use fresh ingredients. Fresh ingredients are key to making a great Thai green seafood sauce. Make sure to use fresh lime juice, cilantro, green chilies, and garlic.
- Chop the Thai chilies into small pieces before adding them to the spice grinder to blend all the big chunks well.
- Balance the flavors. Thai green seafood sauce should be spicy, sour, sweet, and salty. Make sure to balance these flavors with the ingredients you use. For example, you can add a little sugar to balance out the sourness of the lime juice. Add a little water if the sauce is too salty.
- Use a spice grinder or a small food processor. If you don't have a small food processor, double up on the recipe and freeze some for later use. See note below on storage.
- If possible, use a mortar and pestle. To get the best flavor from your ingredients, use a mortar and pestle to grind them together. This will release the oils and flavors from the herbs and spices. If you don't have a set, don't worry; getting this sauce wrong is hard. A small food processor works just as great, and I prefer it when I'm busy!
- Adjust the spiciness. Thai green seafood sauce is supposed to be spicy, but you can adjust the level of spiciness to your liking. Use fewer green chilies if you want a milder sauce, or add more if you want it spicier.
- Let it sit. After making your Thai green seafood sauce, let it sit at room temperature for at least 15 minutes before using it. This will allow the flavors to meld together and become even more delicious.
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- Prep Time: 5
- Cook Time: 2
- Category: Sauces, easy recipes
- Method: Food processor
- Cuisine: Thai