Nam jim kiga
1 Servings
Ingredients
| Quantity | 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) |
Directions
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