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