Nam prik kiga (chili sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Prik ki nu (green Birdseye chili); sliced thinly |
| 6 | tablespoons | Prik ki nu daeng (red Birdseye chili); sliced thinly |
| 4 | tablespoons | Hom daeng (shallots); sliced thinly |
| 2 | tablespoons | Kratiem (garlic); sliced thinly |
| 3 | tablespoons | Phak chi (coriander plant including root); chopped |
| 1 | tablespoon | Nam makrut (lime juice) |
| 1 | tablespoon | Fish sauce |
Directions
Date: Sun, 19 May 1996 14:39:18 -0700 From: "Colonel I. F. K. Philpott" <colonel@...> This is a common dip for barbeque style foods. sautee the chilis, shallots and garlic in a little hot oil. After cooling puree 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.
CHILE-HEADS DIGEST V2 #324
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