Kiln's green nam jim recipe is a fabulously punchy version of this classic Thai dipping sauce. Keep tasting the sauce as you go, adding as much lime juice, sugar and fish sauce as needed to get the balance right. You're looking for a spicy, sour and salty result.
Pound the chilli, garlic and coriander root in a large pestle. Add some palm sugar and a pea-sized dollop of shrimp paste and then add a splash of fish sauce
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Add lots of lime juice and taste. It should be a green watery liquid with the pounded chilli mix floating on the surface. It should be spicy, salty and sour
Kiln is the brainchild of Ben Chapman, and is the sister restaurant to Smoking Goat. Dishes at Kiln are punchy, pungent and strong, reflecting the gutsy flavours of rural Thai cooking.
