Thai hot sauce

Yield: 1 Servings

Measure Ingredient
100 grams EACH of red and green Thai chillies (I generally use just what is available-mostly red)
1 tablespoon Vegetable oil
1 \N Chopped onion
2 tablespoons Chopped garlic
1 tablespoon Chopped coriander root
1 tablespoon Lemon juice (I often use lime juice, depending on availability)
\N \N I tablespoon of fish sauce
2 tablespoons Finely chopped coriander leaves
2 tablespoons Finely chopped shallots (I generally just use onion instead)

Okay, remove stalks from chillies, then saute them in little oil. Remove and set aside. Saute onion, garlic and coriander root, stir frying for several minutes (Its good to get the garlic golden brown). Remove from heat. In a food processor, carefully process the chillies, onion, garlic and coriander root so that the sauce is not too mushy.

Place the mixture in a bowl,and stir in the lemon juice and fish sauce.

taste to see if if extra fish sauce or lemon/lime juice is needed. There should be a balance between hot, sour and salty flavours.

Stir in the coriander leaves and shallots just before serving. This will last several weeks in the fridge, as long as you dont add the coriander and shallots until just before serving.

Thats it! Its proper name is "nam prik keega" or "hot and sour chillie sauce" Enjoy it!

Posted to CHILE-HEADS DIGEST V3 #141 Date: Sat, 26 Oct 1996 15:49:32 +1000 From: pjrecio@... (Peter Recio)

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