Nam Jim Jaew (แจ่ว) is an Isaan-style Thai chili dipping sauce that is smoky, spicy, salty, sour, and just a touch sweet — essentially everything you love about Thai food packed into one small bowl. Found on every street corner in Thailand, this sauce is the go-to condiment for grilled meats, sticky rice, and salads. The secret ingredient is toasted "rice" powder, which adds a nutty, smoky depth and a light thickening texture. This paleo and gluten-free version swaps traditional sticky rice for toasted cashews and hemp seed hearts, delivering even more nutrition without losing any of the authentic flavor. Ready in under 10 minutes from start to finish.

Ingredients

For the Jaew Sauce

• 0.5 oz shallots, finely chopped
• ¼ cup fresh cilantro, finely chopped
• Juice of 1 to 1½ whole limes
• 1 to 1½ tablespoons fish sauce
• ½ to 1 teaspoon monk fruit brown sugar sweetener (or 2–3 tablespoons apple juice for Whole30)
• 1 to 1½ teaspoons dried red pepper flakes
• 1 tablespoon toasted "rice" powder (see below)

For the Grain-Free Toasted "Rice" Powder

• ⅓ cup raw cashew nuts
• ¼ cup hemp seed hearts

Instructions

• Make the sauce base: Finely chop the shallots and cilantro. In a medium-size mixing bowl, combine the shallots, cilantro, lime juice, fish sauce, sweetener, and dried red pepper flakes. Give everything a quick stir until well mixed. Set the bowl aside at room temperature and allow the flavors to develop for 10–15 minutes while you prepare the toasted powder.
• Toast the cashews and hemp seeds: Place the raw cashew nuts and hemp seed hearts into a dry skillet over medium-low heat. Dry roast for about 3–4 minutes, stirring and tossing frequently to prevent burning. The mixture is ready when it smells nutty and toasty and the cashews have turned a light golden brown.

• Grind the toasted powder: Transfer the toasted cashews and hemp seeds to a small food processor or pestle and mortar. Grind or pound until coarsely broken down — you want a rough, crumbly texture, not a fine powder. This grain-free version mimics the smoky, nutty flavor of traditional Khao Khua (toasted sticky rice powder) used in Isaan cooking.
• Finish and serve: Just before serving, sprinkle 1 tablespoon of the toasted "rice" powder over the sauce and stir gently to combine. The powder acts as a light thickener and adds a wonderful crunch and depth. Serve immediately alongside grilled chicken, steak, pork, or use as a dipping sauce for sticky rice, boiled vegetables, or salads.
• Taste and adjust: The predominant flavor of Nam Jim Jaew should be sour and salty, with heat from the chili. Add more lime juice for extra brightness, more fish sauce for saltiness, more red pepper flakes for heat, or a splash of water to mellow the intensity. For keto versions using monk fruit sweetener, use 1½ limes and 1½ tablespoons fish sauce, and add 1 tablespoon of water if the sauce feels too thick.

Recipe adapted from - ChihYu Smith, I Heart Umami