Tamarind Dipping Sauce

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 16 servings
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1 1/4 cups water

4 ounces palm sugar, coarsely chopped

1/4 cup fish sauce, preferably Thai

1 ounce tamarind paste

1 tablespoon toasted chile powder, can be found at Hispanic and Asian specialty stores


  1. To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.

Cook’s Note

This is a "naam jim" (dipping sauce) meant to be served with Chiang Mai Roasted Chicken. It's also delicious with grilled food.

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