Nam jim gai yang (sauce for roasted chicken)

    25 mins

    Tamarind is the base for this deep and spicy sauce that is designed for roasted chicken, but feel free to use it on any roasted meats.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 10 

    • 1 cup water
    • 1 cup palm sugar
    • 1 cup tamarind paste, reconstituted with 4 cups of water
    • 1/2 cup garlic, smashed in a mortar and pestle
    • 3-4 tablespoons Thai roasted red chillies
    • 3 tablespoons light soya sauce
    • 3-4 tablespoons fish sauce

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Reconstitute the tamarind and strain off the stems and pulp.
    2. Meanwhile, melt the sugar in the water slowly over medium heat. Continue to cook the sugar until caramelized. Add the strained tamarind liquid and garlic. Cook until the sauce is mixed and thickened.
    3. Add the roasted chillies, soya sauce and fish sauce. Taste and adjust the sauce if necessary; add more fish sauce if it needs more saltiness or more chillies if it needs to be more spicy.

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