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!
Ingredients
- 2-5 Thai chilies, to taste
- 4 cloves garlic
- 5-6 cilantro stems, chopped
- 2 tablespoon fish sauce
- 3 tablespoon lime juice
- 2 teaspoon finely chopped palm sugar, or white or light brown sugar
Instructions
If using a mortar and pestle:
- In a mortar and pestle, pound garlic and chilies into a paste.4 cloves garlic, 2-5 Thai chilies
- Add the palm sugar and pound until dissolved.2 teaspoon finely chopped palm sugar
- Add cilantro stems and pound into a paste.5-6 cilantro stems
- Add fish sauce and lime juice; swirl the pestle to mix. Store in the fridge in a tightly sealed container.2 tablespoon fish sauce, 3 tablespoon lime juice
If using a blender (for making large enough amount to blend)
- 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.
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