Thai Green Chili Sauce, also known as Nam Jim Seafood, is a classic Thai dipping sauce made especially for seafood. It is famous for its intense fresh flavor, combining spicy green chilies, tangy lime juice, salty fish sauce, and aromatic herbs like cilantro and mint.
This sauce is commonly served with grilled or steamed shrimp, fish, squid, and crab in Thailand. What makes it truly special is its perfect balance between spicy, sour, salty, and sweet — a signature of Thai cuisine. It is incredibly easy to prepare at home and can transform simple seafood into a restaurant-quality dish.
Ingredients (Makes about 1 cup)
- 10 green Thai chilies (or serrano peppers for a milder version)
- 5 garlic cloves, peeled
- 4 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- 3 tablespoons white sugar
- ¾ cup fresh mint leaves
- ⅔ cup fresh cilantro (coriander) leaves
Step-by-Step Instructions
You can make this sauce in two ways: using a blender/food processor or using a traditional mortar and pestle.
Method 1: Blender or Food Processor
- Wash the chilies, mint, and cilantro thoroughly and drain well.
- Cut the stems off the green chilies.
- Add the chilies, garlic, mint leaves, and cilantro leaves into your blender or food processor.
- Add fish sauce, lime juice, and sugar.
- Blend for 10–20 seconds until the sauce becomes smooth but still slightly textured.
- Taste and adjust seasoning:
- Add more sugar if it’s too sour
- Add more lime juice if it needs acidity
- Add more fish sauce for saltiness
Let the sauce rest for 10 minutes before serving to allow the flavors to develop.
Method 2: Traditional Mortar and Pestle
- Pound the garlic and green chilies together until they form a rough paste.
- Add mint and cilantro, then pound again gently until the herbs release their aroma.
- Mix in the fish sauce, lime juice, and sugar.
- Stir well until everything is well combined.
This method gives you a more authentic texture and deeper aroma.
How to Serve Thai Green Chili Sauce
This sauce is mainly used as a seafood dipping sauce. It pairs perfectly with:
- Grilled shrimp
- Steamed crab
- Grilled or fried fish
- Squid or calamari
- Lobster
It can also be served with:
- Grilled chicken
- Spring rolls
- Fried tofu
- Rice or noodle dishes
Flavor Profile
This sauce offers:
- Spicy heat from green chilies
- Bright acidity from lime juice
- Umami depth from fish sauce
- Fresh herbal notes from mint and cilantro
- A light sweetness to balance all the flavors
Tips for Best Results
- Use fresh lime juice instead of bottled for the best taste.
- If you want a milder sauce, remove the seeds from the chilies before blending.
- For extra heat, add more chilies or mix in a small amount of chili flakes.
- Always taste and adjust — Thai sauces are all about balance.
- Let it sit for a few minutes before serving, so the flavors blend fully.
Storage
Store the sauce in a clean, airtight glass container in the refrigerator.
It stays fresh for up to 2 weeks.
You can also freeze it in small portions for longer storage.
Optional Variations
- Add a teaspoon of tamarind paste for a deeper sour flavor.
- Add a little grilled garlic for a smoky taste.
- Replace sugar with palm sugar or honey for a more natural sweetness.