NAM PLA PRIK ~ AN ESSENTIAL THAI SEASONING SAUCE

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In the last couple of years, I have come to really enjoy Thai food.  It was not that I did not enjoy it before but I really had never had much experience with Thai cuisine.  We have a couple of good Thai places in town now so I have had more time to sample and enjoy.


This year I wanted to grow Thai Chili Peppers in my garden so I could have them with pho ga but I have also decided to make some pepper sauces with my peppers.  In the last few years, we have been more specific in the type of peppers we grow.  At first, when we got into growing hot peppers we just grew super hot peppers for the heck of it.  Now, though, we have dabbled in various recipes and found ones we really love so we grow peppers for what we wish to use or can.


Nam Pla Prik is pretty essential as a Thai seasoning sauce.  It is a fish sauce based traditional Thai sauce.  One might say it is a staple in Thai homes and restaurants.  It really is fairly basic and does not require a lot of ingredients to make. You need fish sauce, lime juice, fresh minced garlic and of course some Thai peppers.  


It is very simple to put together.  Start with juicing limes.


You want 1/3 of a cup.


Put this in a bowl.


The same amount of fish sauce.


Mix in with the lime juice.


Mince some garlic.


Add garlic in with the lime juice and fish sauce.


Chop some Thai peppers.


Add peppers to the bowl.


Give it a good mix and of course make a pretty picture.


Pour into a container.



NAM PLA PRIK

Ingredients
  • 1/3 cup fresh squeezed lime juice
  • 1/3 cup fish sauce
  • 4 or 5 garlic cloves minced
  • 5 or 6 green and red Thai chili peppers
  • 1 tablespoon brown sugar or sugar in the raw - optional
Directions
  • Squeeze limes to make 1/3 cup of juice, add to a bowl.
  • Pour 1/3 cup fish sauce in with the lime juice.
  • Mince 4 or 5 cloves of garlic and add into the liquid mixture.
  • Slice thin of chop 5 to 6 Thai chili peppers and add into the bowl.
  • If you wish to tone down the heat you can add sugar at this time and stir until it dissolves. 
  • Pour into a container and keep in the fridge.  It is good for a month in the fridge.
I chose to not use the sugar for now.  Sugar is used in the recipe to balance out the heat and for people who can not tolerate the flame factor.  

This recipe is pretty versatile.  You can add more fish sauce, lime juice, garlic or peppers to your taste.  As I said to tone down the heat add sugar.  You can use brown sugar or raw sugar for a better flavor.  

While it is great for Thai food, it is also great on grilled meat.  I can not wait now to have a steak so I can pour a few teaspoons on and enjoy a bit of heat.  

Please if you have made this sauce feel free to comment.  If you make it please post your pictures and comment on how you liked it.  

Otherwise, Happy Monday and as always ENJOY!!




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