Marion’s mum Noi is her inspiration in the kitchen, so let her inspire you with this traditional Thai chilli sauce. You can make it in minutes and use it as a dipping sauce for hot or cold seafood. With its fresh red chilli and bright green coriander, it looks great on a Christmas table, too.
Mum’s Nahm Jim Sauce
6 cloves garlic
6 small bird’s eye chilles
1 long red chilli
4 tbsp white sugar or palm sugar
3 tbsp fish sauce
juice of 2 limes
1 tbsp finely chopped coriander (cilantro) stalks and leaves
- Use a mortar and pestle to pound the garlic and chillies to a rough paste. Then, using the pestle, stir in the sugar, fish sauce and lime juice. Transfer to a serving bowl and stir through the coriander.
- Notes: – Serve with any hot or cold seafood. It’s a great sauce for a seafood platter!
