Prik Nam Pla
Fish Sauce With ChiliesThis is the most common Thai chili condiment in all Thai restaurants and homes. It’s easy to make and will hold in the fridge for about a week. A little goes a long way, so sprinkle a few drops on whatever you are eating.
Ingrediënten
MAKES: ¾ CUP (180 ML)
- 3 cloves garlic finely minced
- 1 –2 Thai bird chilies sliced into ⅛-inch (3-mm) rounds
- ½ cup 120 ml fresh lime juice
- ¼ cup 60 ml fish sauce
- 2 tsp 30 g white or palm sugar
Instructies
- Mix the minced garlic, Thai bird chilies, lime juice, fish sauce and sugar in a bowl.
- Taste and adjust for your desired level of spice by adding more chili, for sour by adding more lime, for salty by adding more fish sauce and for sweet by adding more sugar.
Notes / Tips / Wine Advice:
Enjoy! Refrigerate leftovers in a sealed container for up to 3 days.
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