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Jaew (Thai Chili Dipping Sauce)

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Serves | Prep Time 5 minutes | Cook Time

Why I Love This Recipe

After a full day of cooking on New Year's Eve 2015, we finally sat down to eat all of the grilled meats, larb and green papaya salad, and Rusty looks over at Julie and says, "Where's the jaew?" (Of course, he had no idea how to spell it). Julie was sweet enough to hop up and make some for her honey. As Rusty was trying to explain that jaew is a very spicy dipping sauce for grilled meats and sticky rice, his big brother, Wil, swoops in to grab the small bowl and dumps a huge amount all over his meat. After being warned numerous times, Wil refuses to admit his mistake and eats a huge bite. Of course, he showed no weakness & said it was "fine"! (See the video.)

Ingredients You'll Need

1-2 dried red Thai chilies, chopped
1 garlic clove, chopped
1 green onion, chopped (or shallot)
1/2 tsp. galangal powder rice powder (Khao Khua)
1/2 tsp. Palm or Brown Sugar (optional)
cilantro, chopped
2-3 Tbsp. fish sauce
Lime juice, fresh

** NOTE: Julie did not give these measurements, because she would never measure anything!! Find your own balance!


Crush dry ingredients together using a mortar and pestle.

Add liquid ingredients to taste.

Sauce should be salty and sour.

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