Nam jim kiga

Yield: 1 Servings

Measure Ingredient
6 tablespoons Prik ki nu; (green birdshit chili), sliced thinly
6 tablespoons Prik ki nu daeng; (red birdshit chili), sliced thinly
4 tablespoons Hom daeng; (shallots), sliced thinly
3 tablespoons Phak chi; (coriander plant including root), chopped
2 tablespoons Kratiem; (garlic), sliced thinly
1 tablespoon Nam manao; (lime juice)
1 tablespoon Nam pla; (fish sauce)

This is a common and tasty dip for barbeque style foods.

Sautée the chilis, shallots and garlic in a little hot oil.

After cooling purée the mixture in a food processor of mortar and pestle.

If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

Here's the URL:

Posted to CHILE-HEADS DIGEST by Randy <rock4u@...> on May 10, 1998

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