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Red Nahm Yum Chilli & Citrus Dressing

easy recipe, gluten-free, saladSeb HolmesFarang London#rednahmyum, #thaidressing, #chillidressing, #thaicooking, #faranglondon, #sebbyholmes, #thaifood, #spicydressing, #authenticthai, #homecooking, #thairecipe, #chilliandlime, #fishsauce, #palmsugar, #corianderroot, #thaibaby garlic, #birdseychilli, #tamarind, #grilledmeat, #fishsalad, #sourfruits, #thaicondiments, #cookingfromscratch, #pestleandmortar, #thaiflavours, #balancedflavours, #umami, #cookthai, #thaiin7, #paystlondonComment
Red Nahm Yum Chilli & Citrus Dressing

This vibrant, punchy dressing is the backbone of countless Thai grilled meat and fish salads, plus it's absolutely brilliant with sour fruits. It's that perfect balance of heat, tang, and umami that makes your taste buds sing – though I should warn you, once you start making this at home, you'll be putting it on absolutely everything. The beauty lies in its simplicity: fresh chillies, zesty citrus, and that essential fish sauce depth that transforms ordinary ingredients into something extraordinary.

Serves: 4-6 as a dressing
Prep time: 15 minutes

Ingredients:

  • 6-8 red bird's eye chillies (or to taste – adjust for your heat tolerance)

  • 4-5 Thai baby garlic cloves, peeled (or 3 regular garlic cloves if unavailable)

  • 1 coriander root, cleaned and roughly chopped

  • 2 tbsp palm sugar (or soft brown sugar as substitute)

  • 3 tbsp fresh lime juice (about 2-3 limes)

  • 2 tbsp fish sauce

  • 1 tbsp tamarind paste (or additional lime juice)

  • 6 long red chillies, de-seeded and finely sliced

Instructions:

  1. Create the aromatic base: Using a large pestle and mortar, pound the red bird's eye chillies, Thai baby garlic, and coriander root together until you achieve as smooth a paste as possible. Take your time here – the coriander root adds incredible earthy depth, and getting it properly broken down is crucial for the best flavour distribution.

  2. Add the sweetness: Work in the palm sugar, pounding until it begins to dissolve and combine with the chilli-garlic-coriander mixture. You'll notice you need slightly less sugar thanks to the baby garlic's inherent sweetness.

  3. Build the dressing: Gradually add the lime juice, fish sauce, and tamarind paste, stirring well between each addition. The mixture should taste bright, salty, sweet, and fiery all at once.

  4. Final touches: Stir through the de-seeded long red chillies for extra colour and a gentler heat that won't overwhelm the balance.

  5. Taste and adjust: This is crucial – balance is everything in Thai cooking. The Thai baby garlic should provide a lovely sweet foundation, but add more lime for tang, fish sauce for saltiness, or palm sugar if needed until it sings to your palate.

Assembly & Serving: Use immediately as a dressing for grilled meat and fish salads, or serve alongside sour fruits like green mango or pineapple. If making ahead, store covered in the fridge for up to 3 days, though the flavours are brightest when fresh.

Chef's Tips:

  • The coriander root is essential – it provides an earthy, herbal foundation that you simply can't get from the leaves

  • Take time to pound the base ingredients to a proper smooth paste; it makes all the difference to the final texture

  • This dressing is particularly brilliant with grilled beef, fish salads, and tart fruits

  • Thai baby garlic creates incredible balance with its natural sweetness

Storage: Keep refrigerated in an airtight container for up to 3 days. Give it a good stir before using as ingredients may separate.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.