NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)
This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. Tightly sealed, this will keep up to 2 weeks. There are many versions of this sauce, this is the one that my family likes. Feel free to adjust the sour (lime juice), salty (fish sauce), sweet (sugar) or spicy to your liking.
Provided by shimmerchk
Categories Thai
Time 5m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl and mix until thoroughly blended.
- Store in airtight container up to two weeks.
- Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 465.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.7
THAI NAM PRIK WITH GRILLED FISH AND VEGETABLES
Nam prik is a universal sauce in Thailand, where it is made fresh daily. To mix the ingredients, use a mortar and pestle or sharp knife; you will not get the same texture with a blender or food processor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Line a wok or large frying pan with a double layer of aluminum foil.
- Cut one eggplant in half lengthwise and then each half into thirds.
- Place wok or frying pan over high heat. Add onion, garlic, Thai chile peppers, jalapeno halves, and eggplant pieces. Cook, tossing and stirring until vegetables are lightly charred, but not burned, and they release their aroma, about 5 minutes. Continue to stir and cook until the vegetables are very aromatic and just soft enough to pound easily in a mortar, about 15 minutes. Remove vegetables from heat and transfer to a bowl to cool.
- Remove and discard foil from wok or frying pan and return pan to heat; add shrimp and cook until they are pink and opaque, about 3 to 4 minutes. Remove from heat. Let cool slightly and cut into small pieces using a sharp knife.
- Combine cooked vegetables and shrimp in a mortar and pound with pestle until mixture comes together and pieces are the size of grains of rice. Alternatively, this can be done by chopping with a sharp knife on a cutting board. To this mixture, add chopped cilantro, 1 tablespoon fish sauce, 1/2 tablespoon lime juice, 1/2 tablespoon soy sauce, and sugar, and toss well to combine. The nam prik may be made several hours or up to a full day before using; keep it refrigerated in an airtight container. Let it come to room temperature before using.
- In a small bowl, mix together remaining tablespoon fish sauce, 2 tablespoons lime juice, and 1 1/2 tablespoons soy sauce. Set mixture aside.
- Slice remaining 3 eggplants lengthwise into 1/4-inch-thick strips. Slice frying peppers down the center lengthwise, removing core and seeds.
- Spray a grill pan with cooking spray and set over medium heat, or heat a grill to medium hot. Brush eggplant, frying peppers, baby bok choy, and scallions with soy-sauce mixture and arrange as many pieces as will fit, without crowding, on the hot grill. Cook vegetables in two or three batches until they are soft, fragrant, and slightly brown. The grilling time will vary: Grill bok choy about 8 minutes, peppers 8 minutes, eggplant 4 minutes, and scallions 3 minutes. Transfer vegetables from the grill to a large serving platter and cover with foil to keep warm.
- Brush grill with a grill brush and, if using a grill pan, spray with cooking spray. Brush fish fillets with remaining soy mixture and arrange on grill. Cook until fish is opaque halfway up its side, about 3 to 4 minutes. Turn and cook until fish has golden grill marks and is cooked through, 3 to 4 more minutes. Transfer fish to the serving platter with grilled vegetables, garnish with cilantro sprigs, and serve immediately with nam prik.
Nutrition Facts : Calories 241 g, Cholesterol 78 g, Fat 3 g, Fiber 5 g, Protein 36 g, Sodium 851 g
NAM PRIK NUM
(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.
Yield Makes about 1 1/2 cups, serving 6 to 8 as part of a rice based meal
Number Of Ingredients 8
Steps:
- Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
- Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
- Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
- Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.
TOMATO NAM PRIK
Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside a grilled rib-eye.
Provided by Mark Bittman
Categories sauces and gravies
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you're left holding the core, stem and most of the skin. Repeat with the other half.
- Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 711 milligrams, Sugar 5 grams
GRILLED SHRIMP NAM PRIK
it doesn't get much easier than this. you can serve this as an appetizer or a main course. courtesy of mark bittman.
Provided by chia2160
Categories Vietnamese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Start a charcoal or gas grill.
- Heat should be medium-hot and the rack no more than 4 inches from the heat source.
- (You can use a broiler if you prefer.) If you like, peel and devein shrimp.
- Combine sugar, chili, lime juice and nam pla.
- Taste, and adjust seasoning.
- Lightly salt shrimp, then grill them about 2 minutes to a side.
- Divide nam prik among 4 bowls, and serve as a dip for shrimp.
Nutrition Facts : Calories 202.1, Fat 3, SaturatedFat 0.6, Cholesterol 259.4, Sodium 1301.8, Carbohydrate 6.3, Fiber 0.1, Sugar 3.9, Protein 35.4
More about "nam prik recipes"
RECIPE: NAM PRIK ONG - NORTHERN THAI FOOD - TASTING TABLE
From tastingtable.com
Servings 4-6Total Time 35 minsCategory Appetizer, Sauces, Side DishCalories 340 per serving
PRIK NAM PLA - 249 PHOTOS & 258 REVIEWS - THAI - YELP
From yelp.com
145 Yelp reviewsLocation 1917 Dutton Dr San Marcos, TX 78666
NAM PRIK ONG (THAI PORK-AND-TOMATO CHILE DIP) RECIPE
From seriouseats.com
Cuisine ThaiTotal Time 1 hrCategory Appetizer, Condiments And SaucesCalories 373 per serving
THAI CHILI SAUCE (NAM PRIK PAO) RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (68)Total Time 18 minsCategory CondimentCalories 139 per serving
AUTHENTIC THAI NAM PRIK KAPI RECIPE (วิธีทำ …
From eatingthaifood.com
5/5 (6)Category Chili SauceCuisine Thai FoodTotal Time 25 mins
RECIPE: NAM PRIK ONG (GROUND PORK, TOMATO AND CHILI RELISH)
From theglobeandmail.com
NAM PRIK PAO (THAI CHILI PASTE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
WHAT IS NAM PRIK PAO? - PEPPERSCALE
From pepperscale.com
NAM PRIK - FOODS AND DIET
From foodsanddiet.com
NORTHERN THAI DIP NAM PRIK ONG -SUWANEE'S KITCHEN - FOOD BY …
From chiangraitimes.com
NAM PLA PRIK – THAI DIPPING SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
NAM PRIK NOOM (THAI GREEN CHILLI PASTE) - LINSFOOD
From linsfood.com
10 FOODS TO TRY IN PHUKET, THAILAND - TRIPSAVVY
From tripsavvy.com
THAI CHILI JAM (NAM PRIK PAO) RECIPE - TODAY.COM
From today.com
NAM PRIK PAO (THAI CHILE JAM) RECIPE
From seriouseats.com
WHAT IS NAM PRIK? HOW TO MAKE NAM PHRIK - GASTRONOMER LIFESTYLE
From gastronomerlifestyle.com
PRIK NAM PLA THAI DIPPING SAUCE - ALL WAYS DELICIOUS
From allwaysdelicious.com
NAM PHRIK | TRADITIONAL SAUCE FROM THAILAND, SOUTHEAST ASIA
From tasteatlas.com
PRIK NAM PLA - THE INCREDIBLE THAI TABLE CONDIMENT
From hwcmagazine.com
BEST PRIK NAM PLA RECIPE - HOW TO MAKE PRIK NAM PLA
From delish.com
RECIPE: NAM PRIK NOOM (CHIANG RAI CHILE RELISH) | KCRW
From kcrw.com
NAM PRIK | ~NORTHERN THAI FOOD~
From northernthaifoodbykgdk.wordpress.com
NAM PRIK NOOM: THAI ROASTED CHILI DIP RECIPE :: THE MEATWAVE
From meatwave.com
CASHEW NAM PRIK RECIPE | BON APPéTIT
From bonappetit.com
ASIAN SALMON & NAM PRIK DRESSING - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
NAM PRIK ONG - THAI LANNA SPICY TOMATO DIP - HEALTHY THAI RECIPES
From healthythairecipes.com
10 CLASSIC CHIANG MAI DISHES YOU MUST TRY
From tripsavvy.com
THAI ROASTED CHILI SAUCE - AUTHENTIC THAI RECIPES FROM THAI …
From thaicookbook.tv
THAI NAM PRIK ONG RECIPE FOR A SPICY PORK AND TOMATO DIP
From grantourismotravels.com
RECIPES » TEMPLE OF THAI
From templeofthai.com
NAM PRIK POW - THE WOOLF'S KITCHEN
From thewoolfskitchen.com
HOW TO EAT THAI CHILI SAUCE (น้ำพริก) LIKE A THAI
From migrationology.com
NAM PRIK MANG DA - GASTRO OBSCURA
From atlasobscura.com
NAM PRIK PAO (THAI CHILI PASTE) - INQUIRING CHEF
From inquiringchef.com
THAI FOOD RECIPE: NORTHERN THAILAND PORK SAUCE (NAM PRIK ONG)
From joysthaifood.com
NAM PLA PRIK | 5-MINUTE THAI TABLE SAUCE | THAI FOODIE
From thai-foodie.com
NAM PRIK NOOM RECIPE (NORTHERN THAI GREEN CHILI ... - THAI FOOD …
From thaifoodparadise.com
THAI DIPPING SAUCE (NAM PLA PRIK) - BRAIN FOOD STUDIO
From brainfoodstudio.com
THAI NAM PRIK - THE LOCAL GUIDE TO THAILAND'S FIERY CHILI SAUCES!
From eatingthaifood.com
THAI-STYLE LETTUCE WRAPS | NAM PRIK ONG | THAI FOODIE
From thai-foodie.com
You'll also love