Ingredients
- 100g Thai red chilies (adjust according to desired spice level)
- 50g shallots, roughly chopped
- 3 garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon water
Per serving
Calories: 120 kcal
Proteins: 2 g
Fats: 5 g
Carbohydrates: 20 g
Method
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Start by preparing the Thai red chilies. Remove the stems and roughly chop the chilies.
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In a mortar and pestle or a food processor, add the chopped Thai red chilies, shallots, and garlic cloves. Pound or process until you have a coarse paste. Alternatively, you can finely chop the ingredients with a knife.
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Heat the vegetable oil in a small saucepan over medium heat. Add the chili paste and sauté for 2-3 minutes until fragrant.
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Reduce the heat to low and add the fish sauce, lime juice, palm sugar, and water to the saucepan. Stir well to combine all the ingredients.
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Simmer the sauce for about 5 minutes, stirring occasionally, until the flavors are well blended and the sauce has slightly thickened.
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Remove the saucepan from heat and let the sauce cool to room temperature. As it cools, the flavors will continue to develop.
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Once cooled, transfer the sauce to a serving dish or airtight container for later use. You can refrigerate it for up to a week.
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Serve the Thai red chili dipping sauce as a condiment or dipping sauce alongside grilled or fried meats, spring rolls, dumplings, or other Thai dishes.
Thai red chili dipping sauce, also known as Nam Prik, is a spicy and tangy condiment commonly used in Thai cuisine. The sauce is vibrant and bursting with flavors from the Thai red chilies, shallots, garlic, fish sauce, and lime juice. It adds a delightful kick to various dishes and is a staple in Thai street food. The combination of heat, sweetness, and acidity makes this dipping sauce a versatile and delicious accompaniment.
Facts about the sauce:
- Thai red chili dipping sauce is known for its spiciness, as it primarily uses Thai red chilies, which are known for their heat.
- Fish sauce, a common ingredient in Thai cuisine, adds a savory and umami flavor to the sauce.
- Lime juice provides a tangy and citrusy element that balances the heat and enhances the overall flavor.
- Palm sugar or brown sugar adds a touch of sweetness, which helps to round out the flavors and provide a pleasant contrast to the spiciness.
