Nam Jim Jaew (Spicy Thai Dipping Sauce)

Add everything to a small mixing bowl, and with the back of a fork, mix everything together, ensuring that the palm sugar thins out.

Add the sauce into a small serving dish and serve alongside any grilled meat. This stuff is addicting. I was actually eating it by the spoon, and I’m not kidding about that. I probably used about 5 different spoons as it was hard to hold back. When paired with the grilled beef, well, you are just going to fall in love. Hope you enjoy!

Note: Typically, you use tamarind pulp for this recipe. However, I was out and decided to use pomegranate syrup, as it yields the same texture and sourness to the dish. It was just as awesome!