Nam Jim dressing is one of the many classic Thai dressing that comes in handy. Just like any Thai dishes, balance of flavours is extremely important – the hot, sour, sweet and salty. This dressing goes well with any salad or grill meat, fish or seafood. You can adjust the ingredients to taste and if you don’t want it too hot, remove the seeds from the chilli or substitute with red chilli.
If you plan to make more, store the remaining in a covered jar and keep them refrigerated for up to 3 days. Discard after that.
Nam Jim Dressing (adapted from Billy Law’s Have You Eaten cookbook)
2 bird’s eye chillies, finely chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp coriander root & stem, finely chopped
2 tbsp palm sugar, grated
2 tbsp fish sauce, to taste
1/2 lime juice
1. Gently pound the chillies, shallots, garlic and coriander to bruise them. Be careful not to turn them into a paste. Transfer to a bowl.
2. Add the palm sugar, fish sauce, lime juice to taste.
3. Serve with salad or grill meat, fish or seafood.