Thai Green Chili Sauce for Seafood (Nam Jim Talay)
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This Thai green chili sauce recipe is spicy, sharp, salty, and packed with fresh herbs and lime juice. In Thailand, we serve it with seafood, grilled meat, and family BBQ meals.
What readers say:
“Super spicy, but so delicious. I used the sauce to marinate shrimp and served it with rice noodles. Will definitely make again and again.”
— Jessie Georges
What is Thai green seafood sauce?
Thai green seafood sauce, or nam jim talay, is a spicy Thai dipping sauce made with green chilies, garlic, lime juice, fish sauce, and fresh herbs. It’s commonly served with seafood like grilled shrimp, squid, crab, and fish.
There are two popular versions of Thai dipping sauces for seafood: green and red. The green version tastes fresh, bright, and citrusy, while the red version is usually spicier, richer, and often made with peanuts.
On my blog, you’ll find the red version named “nam jim seafood.”
What sets the green sauce apart:
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Green chilies: Thai bird’s eye chilies or jinda chilies work best. Use fewer if you want a milder sauce.
- Lime juice: Always use fresh lime juice for the best flavor.
- Fish sauce: Adds saltiness and umami. My favorite is Megachef.
- White sugar: Balances the spicy and sour flavors.
- Garlic: Fresh garlic is important here.
- Coriander (cilantro): Adds freshness.
- Mint: Gives the sauce a cooler, more refreshing flavor.
Spice control: If you want a milder sauce, remove some or all of the chili seeds before blending. You’ll still get plenty of flavor with less heat.
How to make Thai green chili sauce
Food processor method
- Add the chilies, garlic, coriander, and mint to a food processor.
- Pulse briefly until finely chopped.
- Add fish sauce, lime juice, and sugar.
- Blend again until the sauce reaches your preferred consistency.
Mortar and pestle method
- Pound the garlic and chilies into a rough paste.
- Add coriander and mint, then pound lightly.
- Stir in the fish sauce, lime juice, and sugar until combined.
A food processor is faster and easier, especially if you’re making a big batch. A mortar and pestle gives a rougher texture and releases more aroma from the herbs and garlic.
How it’s served in Thailand
This sauce is usually served alongside grilled seafood at Thai seafood restaurants and BBQ places.
It’s especially good with:
- grilled shrimp
- grilled fish
- squid
- crab
- lobster
How to store
Store the sauce in an airtight container in the fridge for up to 1 week. The flavor gets slightly stronger as it sits. You can also freeze small portions for later.
Thai Green Chili Sauce for Seafood (Nam Jim Talay)
Equipment
- Food processor or mortar and pestle
Ingredients
- ±10 fresh green chilies, to taste
- 4 tbsp fish sauce
- 4 tbsp fresh lime juice
- 3 tbsp sugar
- 5 cloves garlic, peeled
- ⅔ cup loosely packed coriander
- ¾ cup loosely packed mint
Instructions
Food processor method
- Add the green chilies, garlic, coriander, and mint to a food processor or blender.
- Pulse until finely chopped.
- Add fish sauce, lime juice, and sugar.
- Blend again until the sauce reaches your preferred consistency.
- Taste and adjust if needed, then serve.
Mortar and pestle method
- Pound the garlic and chilies into a rough paste.
- Add coriander and mint, then pound lightly to release the flavors.
- Stir in the fish sauce, lime juice, and sugar until combined.
- Taste and adjust if needed, then serve.
Notes
- Use the nutrition card in this recipe as a guideline.
Lovely! Very easy but délicieux
Delicious taste
I made this with three large pablano peppers and two serrano peppers. Super spicy, but so delicious. I used the sauce to marinate shrimp and served it with rice noodes and roasted brussel sprouts topped with some roasted peanuts. I was recreating the most delicious thai dish I ever had in a restaurant and it was so good. Will definitely make again and again.