Naam Jim Kai Yaang

Name: Naam Jim Kai Yaang
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (420 ml)
Cuisine: Asian
Ingredients: 4 oz coarsely chopped (113 g) Palm Sugar; 1/4 cup Thai (60 ml) Fish Sauce; 1 oz seedless pulp/paste (28 g) Tamarind; 1 1/4 cups (300 ml) Water; 1 Tbsp toasted chile powder (phrik phon khua) (8 g) Chile Powder

Independent adaptation of a publicly published Andy Ricker recipe. Not affiliated with, sponsored by, or endorsed by Andy Ricker.

DIP · GRILLED CHICKEN & PORK

In the published recipe, this is the dip for Serious Eats reprint.

Ricker's tamarind dipping sauce for grilled chicken, pork.

On the jar

NAAM JIM

Method: stove
Yield: about 1¾ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Fish Sauce 60 mlWater 300 ml

Ingredients

Palm Sugar4 oz coarsely chopped (113 g)
Fish Sauce1/4 cup Thai (60 ml)
Tamarind1 oz seedless pulp/paste (28 g)
Water1 1/4 cups (300 ml)
Chile Powder1 Tbsp toasted chile powder (phrik phon khua) (8 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Naam Jim Kai Yaang wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Jaew★ STARRED KITCHENOn the jar: JAEW
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Provenance

Thai-cooking American chef of Pok Pok (Portland / formerly New York); James Beard Best Chef: Northwest 2011 with historic Michelin at Pok Pok NY. Northern Thai grilling and fish sauce–lime dressings.

Originally published as Naam Jim Kai Yaang (Tamarind Dipping Sauce).

Adapted from a recipe published by Andy Ricker in Andy Ricker Pok Pok (Serious Eats reprint).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andy Ricker Pok Pok (Serious Eats reprint) (published as “Naam Jim Kai Yaang (Tamarind Dipping Sauce)”). Full citation lives in Provenance.

Companion jar