Nam Prik (Thai Sauce)

Nam Prik is a spicy chili sauce made with a variety of ingredients, including fresh chilies, garlic, shallots, shrimp paste, fish sauce, lime juice, and palm sugar. 

Nam Prik

The sauce is traditionally prepared by grinding the ingredients together in a mortar and pestle, allowing the flavors to meld and create a harmonious blend. The result is a vibrant and aromatic sauce that is both spicy and tangy, with a hint of sweetness.

[] Prep Time:15 Minutes
Cook Time:05 Minutes
Suitable:LowFat
Category:Sides
Origin:Thailand
Serving:1 Bowl
Tags:Tangy, Spicy, Sweetness
Nutrifacts:100 calories
  1 grams fat
Rating:4.0 

Nam Prik is often served as a dipping sauce for grilled meats, vegetables, or even as a condiment for noodles and rice dishes. Its fiery kick and complex flavors make it a beloved accompaniment in Thai street food stalls and restaurants.  

Ingredients:
  • 6-8 Thai red chilies (adjust according to your spice preference)
  • 3 cloves of garlic
  • 2 shallots, peeled
  • 1 tablespoon shrimp paste
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 1 tablespoon palm sugar (or brown sugar)
  • Optional: a handful of cilantro leaves, chopped for garnish

Instructions:
  1. Begin by preparing the chilies. Remove the stems and roughly chop them. If you prefer a milder sauce, you can remove the seeds as well.
  2. In a mortar and pestle, pound the chilies, garlic, and shallots together until they form a rough paste.
  3. Add the shrimp paste, fish sauce, lime juice, and palm sugar to the mortar and continue pounding until the ingredients are well combined and the sugar has dissolved.
  4. Taste the sauce and adjust the seasoning according to your preference. Add more fish sauce for saltiness, lime juice for acidity, or palm sugar for sweetness.
  5. Once the sauce is well mixed, transfer it to a serving bowl.
  6. If desired, garnish the Nam Prik with freshly chopped cilantro leaves.
  7. Your Nam Prik sauce is now ready to be served! It pairs wonderfully with grilled meats, vegetables, or even as a condiment for noodles and rice dishes.

The origin of Nam Prik can be traced back to the central regions of Thailand, where it has been enjoyed for centuries. Each region in Thailand may have its own unique variation of Nam Prik, with different levels of spiciness and ingredients. So, if you're a fan of bold and fiery flavors, enjoy the fiery and tangy flavors of this classic Thai sauce!

Copy recipe's link, share, or print/save as PDF.

Comments

Post a Comment

What do you think? Any questions? Please drop a comment of what you thought!

Popular Recipes

Authentic Tongguan Roujiamo Recipe: Shaanxi Sandwich

Image
Tongguan Roujiamo, also known as the Shaanxi Sandwich, is a testament to the rich Chinese street food culture. The recipe begins with a tantalizing mix of succulent and smoky grilled meat. Tender pork, beef, or lamb is marinated in a fragrant blend of spices like cumin, chili powder, and the unique heat of Sichuan peppercorns. This flavorful concoction tenderizes the meat and infuses it with an irresistible burst of aromatic notes. 
VIEW

Pecel Kale / Curly Kale Peanut Sauce

Image
″Pecel Kale″ is a vibrant and nutritious dish that combines the earthy flavors of curly kale with the bold and spicy notes of the Pecel Sauce. The dish begins with blanched curly kale leaves and fresh bean sprouts, which provide a delightful crunch and vibrant green color. These ingredients are carefully arranged on a plate, creating an appealing visual presentation.
VIEW

Rendang Sandwich

Image
Rendang  is a traditional dish from the Minangkabau people of West Sumatra, Indonesia. It is a slow-cooked beef dish that is rich in spices and coconut milk. Rendang is typically served during special occasions, such as weddings, festivals, and religious events.
VIEW

Bagoong Katsudon Sambal Matah

Image
Bagoong Katsudon Sambal Matah! Katsudon, a popular Japanese dish, typically consists of a deep-fried pork cutlet served over a bed of steamed rice and topped with a savory sauce and beaten eggs. By adding the umami richness of bagoong and the fresh, fiery flavors of Sambal Matah, we're taking this classic dish to a whole new level. Picture a perfectly crispy pork cutlet, nestled on a fluffy mound of steamed rice, with the tangy and pungent bagoong adding depth of flavor. And to top it all off, a spoonful of vibrant Sambal Matah, with its aromatic herbs and spicy chili, lending a refreshing burst of heat and freshness. 
VIEW