A sharp Thai dipping sauce of garlic, coriander, red chilli and shallot blended with palm sugar, fish sauce and lime, for grilled seafood and meat. Serves 4.
2clove
10g
2piece
1piece
soft, or grated from a block1tbsp
2tbsp
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2clove | — | — | |
| 2 | | 10g | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 1tbsp | soft, or grated from a block | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 2piece | — | — |
Lay the garlic cloves on the chopping board.
Garlic · 2 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Put them in the small food processor.
Lay the coriander on the board.
Fresh coriander · 10 gChop the stems and roots finely and the leaves roughly.
Add them to the food processor.
Lay the chillies on the board.
Red chilli · 2 pieceAdd them to the food processor.
Pulse to a rough paste, scraping down the sides once with the spatula.
Lay the shallot on the board.
Shallots · 1 pieceAdd the palm sugar and pulse until it dissolves into the paste.
Palm sugar · 1 tbspAdd the fish sauce.
Fish sauce · 2 tbspLay the limes on the chopping board.
Lime · 2 pieceStir well and taste: it should be hot, sour, salty and sweet all at once; add a little more lime or fish sauce if you like.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 2 | Garlicstep 1 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | Put them in the small food processor.⏱ 10sResultPeeled garlic cloves | |
| 4 | 10 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 5 | Fresh corianderstep 4 | | Chop the stems and roots finely and the leaves roughly.⏱ 30sResultRoughly chopped coriander |
| 6 | Roughly chopped corianderstep 5 | Add them to the food processor.⏱ 10sResultGarlic and coriander | |
| 7 | 2 piece | | Lay the chillies on the board.⏱ 5sResultRed chilli |
| 8 | Red chillistep 7 | | Trim them and chop them roughly.⏱ 30sResultRoughly chopped red chillies |
| 9 | Roughly chopped red chilliesstep 8 | Add them to the food processor.⏱ 10sResultGarlic, coriander and chilli | |
| 10 | — | | Pulse to a rough paste, scraping down the sides once with the spatula.⏱ 30sResultChilli paste |
| 11 | 1 piece | | Lay the shallot on the board.⏱ 5sResultShallots |
| 12 | Shallotsstep 11 | | Peel it and chop it finely.⏱ 40sResultChopped shallot |
| 13 | Chopped shallotstep 12 | Add it to the food processor.⏱ 10sResultPaste with shallot | |
| 14 | 1 tbsp | Add the palm sugar and pulse until it dissolves into the paste.⏱ 40sResultSweetened paste | |
| 15 | 2 tbsp | Add the fish sauce.⏱ 10sResultPaste with fish sauce | |
| 16 | 2 piece | | Lay the limes on the chopping board.⏱ 5sResultLime |
| 17 | Limestep 16 | | Cut them in half.⏱ 20sResultLime halves |
| 18 | Lime halvesstep 17 |  | Squeeze in the juice.⏱ 1 min 20sResultNam jim to mix |
| 19 | — | | Stir well and taste: it should be hot, sour, salty and sweet all at once; add a little more lime or fish sauce if you like.⏱ 20sResultMixed nam jim |
| Total Time | 11 min | ||
| Nutrient | Per serving |
|---|---|
| 37kcal | |
| 1g | |
| 0.1g | |
| 10g | |
| 5g | |
| 1g | |
| 614mg |
A sharp Thai dipping sauce of garlic, coriander, red chilli and shallot blended with palm sugar, fish sauce and lime, for grilled seafood and meat. Serves 4.
What you’ll doYou will pulse garlic, coriander and red chilli to a paste in a small food processor, add shallot, palm sugar and fish sauce, then squeeze in lime juice.
