Sweet chile sauce (Nam jim kai) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 187) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy dumplings [Gold purses] (Thung thong); Fried spring rolls (Popia thot)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute potato starch or cornstarch for tapioca flour.

  • rhb on October 31, 2022

    Great chile sauce. I substituted 1 T chili garlic sauce for the Thai chiles and skipped the blender step. I used Clearjel plus 2 T water for the binder. Worked great.

  • patioweather on April 04, 2018

    Flavorwise, this is exactly what I expect from a Thai dipping sauce for fried spring rolls. Next time I make it, I will dramatically decrease the amount of tapioca starch. After sitting it turned into a sludge.

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