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Tamarind dipping sauce served with fresh vegetables
Deep, dark and complex dipping sauce garnished with toasted sesame seeds

Thai Tamarind Dipping Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Nam Jim Jeow is a true flavour explosion from Northeast Thailand. The local cuisine's philosophy is built on the perfect balance of the five basic tastes – sweet, sour, salty, bitter, and hot. In this dip, tamarind provides the deep, fruity acidity, balanced by the caramel sweetness of palm sugar and the intense, sea-salty taste of fish sauce. Originally an indispensable accompaniment to grilled meats (especially pork), it is also fantastic with vegetables.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 55 kcal
🌍 Cuisine Thai (Isan region)

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk or spoon
  • Chopping board and knife

Allergen Information

⚠️ Fish
⚠️ Sesame seeds

Instructions

1 ✓

Toast the sesame seeds in a dry frying pan without fat until golden brown and fragrant, then set aside.

Tip: Toasting releases the nutty aromas hidden in the oily seeds. Be careful, as sesame seeds burn in moments!
2 ✓

Finely chop the garlic and chilli. Decide how spicy you want it with the chilli: leaving the seeds in will make it hotter.

Tip: The finer you chop, the better the flavour distributes in the sauce.
3 ✓

In a small saucepan, mix the water, tamarind paste, sugar, and fish sauce. Heat over medium heat until the sugar fully dissolves and the mixture becomes uniform.

Tip: Heat helps the thick tamarind and sugar dissolve in the water.
4 ✓

Add the chopped garlic and chilli, then simmer gently for 2-3 minutes until the sauce thickens slightly to a syrupy consistency.

Tip: As water evaporates, flavours concentrate (reduction), and the sugar's thickening effect takes hold.
5 ✓

Remove from heat and let cool to lukewarm. Then stir in the fresh lime juice.

Tip: Never cook the lime juice in, as heat breaks down fresh citrus aromas and Vitamin C, making the taste 'cooked'.
6 ✓

Sprinkle with the toasted sesame seeds just before serving.

Tip: This keeps the seeds crunchy, preventing them from soaking up moisture.

Recipe FAQ

Where can I get tamarind paste?
Look for it in Asian shops or the world foods aisle of larger supermarkets. The concentrate is thick and dark brown.
Can fish sauce be substituted?
Fish sauce gives the 'umami' taste. It can be replaced with soy sauce, but the flavour profile will be different, less authentic.

Ingredients

  • 50 g tamarind paste (concentrate)
  • 30 g brown sugar (or palm sugar)
  • 20 ml fish sauce (Nam Pla)
  • 100 ml water
  • 2 cloves garlic
  • 1 whole fresh chilli (Bird's Eye or other hot pepper)
  • 10 ml lime juice
  • 5 g sesame seeds