How to Make Thai green chili sauce

• Begin by preparing the Thai green chilies. Remove the stems and roughly chop them.
• In a mortar and pestle, grind the green chilies into a coarse paste. Alternatively, you can use a food processor to achieve the same result.
• Heat a small amount of oil in a pan over medium heat. Add the shallots and garlic, and sauté until they turn golden brown.
• Add the ground green chili paste to the pan and cook for a minute, stirring continuously to release the flavors.
• Next, add the grated ginger and continue cooking for another minute.
• Stir in the lime juice, fish sauce, and sugar. Mix well to combine all the ingredients.
• Remove the pan from heat and let the sauce cool down.
• Once the sauce has cooled, add the chopped coriander leaves and Thai basil. Mix everything together.
• Transfer the sauce to a jar or container, cover it, and refrigerate for at least an hour to allow the flavors to meld together.
• Serve the Thai green chili sauce as a condiment or dipping sauce. It pairs well with grilled meats, seafood, spring rolls, or as a spicy addition to noodle dishes.

Thai green chili sauce is a vibrant and spicy condiment that adds a burst of flavor to various dishes. It is made with fresh ingredients such as Thai green chilies, shallots, garlic, coriander, and Thai basil, resulting in a fragrant and tangy sauce. The balance of heat, sweetness, and acidity makes it a versatile accompaniment to many Thai and Asian cuisines.

Facts about the sauce:

1. Thai green chili sauce is commonly known as Nam Prik Pao.
2. It is a staple in Thai cuisine and is used as a dipping sauce, marinade, or as an ingredient in various dishes.
3. The sauce’s heat level can vary depending on the spiciness of the green chilies used.
4. Thai green chili sauce is a popular condiment in Thai street food and is often found in food stalls and restaurants throughout the country.
5. The combination of Thai green chilies, herbs, and spices in the sauce contributes to its distinctive and aromatic flavor profile.