Mike's Thai Nam Prik Sauce

Name: Mike's Thai Nam Prik Sauce
Total time: 600 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 Cup Fresh Thai Green And Red Chilies [stems removed - left whole]; 1 Cup Thai Shallots [rough chop]; 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]; 1 Cup Fresh Garlic Cloves [smashed]; 1/4 Cup Quality Fish Sauce; 1 Cup Fresh Cilantro Leaves; 2 Cups Fresh Thai Basil [packed]; 2 tbsp Sugar [preferred palm sugar]; 2 tbsp Minced Lemon Grass; 1/4 Cup Shredded Cabbage; 1/4 Cup Diakon Radishes; 2 tbsp Fresh Ginger; 1 Lime Juiced [or, 2 tablespoons lime juice]; 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]; 2 Cans (14 oz) Low Sodium Seafood Stock [or more]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Nam Prik = meaning Chilie Sauce in Thai. It's sweet, sour, salty, spicy, tingly, piquant and slightly bitter - all in the same bite. Meant to be served at room temp.

This Asian condiment is as common on Thailand kitchen tables as Ketchup is in the USA. In fact, Thais' wouldn't dream of ever dining without it.

This sauce is meant to drizzle over rice and meats. Or, used to wrap inside most vegetable and/or Thai basil leaves. It's also used to dip fresh vegetables directly in to. Also, know it gets much better as she rests in the fridge.

There are a million ways to make a Thai Nam Prik Sauce so, get creative with this deliciously versatile and forgiving recipe!

Nam Prik = meaning Chilie Sauce in Thai. It's sweet, sour, salty, spicy, tingly, piquant and slightly bitter - all in the same bite. Meant to be served at room temp.

This Asian condiment is as common on Thailand kitchen tables as Ketchup is in the USA. In fact, Thais' wouldn't dream of ever dining without it.

There are a million ways to make a Thai Nam Prik Sauce so, get creative with this deliciously versatile and forgiving recipe!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Nam Prik = meaning Chilie Sauce in Thai. It's sweet, sour, salty, spicy, tingly, piquant and slightly bitter - all in the same bite. Meant to be served at room temp.

This Asian condiment is as common on Thailand kitchen tables as Ketchup is in the USA. In fact, Thais' wouldn't dream of ever dining without it.

There are a million ways to make a Thai Nam Prik Sauce so, get creative with this deliciously versatile and forgiving recipe!

Nam Prik = meaning Chilie Sauce in Thai. It's sweet, sour, salty, spicy, tingly, piquant and slightly bitter - all in the same bite. Meant to be served at room temp.

This Asian condiment is as common on Thailand kitchen tables as Ketchup is in the USA. In fact, Thais' wouldn't dream of ever dining without it.

There are a million ways to make a Thai Nam Prik Sauce so, get creative with this deliciously versatile and forgiving recipe!

Saved

Ingredients

10 mins

20 servings

1 CupFresh Thai Green And Red Chilies [stems removed - left whole]
1 CupThai Shallots [rough chop]
2/3 CupDried Shrimp [or 2 tbsp shrimp paste]
1 CupFresh Garlic Cloves [smashed]
1/4 CupQuality Fish Sauce
1 CupFresh Cilantro Leaves
2 CupsFresh Thai Basil [packed]
2 tbspSugar [preferred palm sugar]
2 tbspMinced Lemon Grass
1/4 CupShredded Cabbage
1/4 CupDiakon Radishes
2 tbspFresh Ginger
1Lime Juiced [or, 2 tablespoons lime juice]
2/3 CupDried Shrimp [or 2 tbsp shrimp paste]
2 Cans (14 oz)Low Sodium Seafood Stock [or more]

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Steps

10 mins

1

Pronounced: "Nam Preek."
Here's what you'll need.
Sorry, seafood stock, ginger and diakon radishes not pictured here.
2

The traditional way to mix this sauce is by mortar and pestal but, feel free to use a blender. Tho try to leave some visible chunks in your sauce.
Add your cans of seafood stock to your blender. Obviously the more you thin this sauce, the further she'll go. :0)
There are several different types of Nam Prik depending on the Thailand region. Some are solid - some are thin. This type of Prik is meant to be thin enough to allow its juices to seep into a sticky rice based dish. And, chunky enough to seat itself on the top.
3

Can and place in boiling water covered for 10 minutes to seal jars. Pull and refrigerate.
4

This recipe will make approximately seven 8 oz Mason Jars. They also make great gifts for your neighbors and co-workers Know that a little bit of this sauce goes a long way too!
5

Why not shake your culinary roster tonight and enjoy an everyday taste of Thailand!
Serve with fresh Cilantro. Definitely serve over fried rice!
6

Scrambled eggs with Nam Prik Sauce and pickled Ginger.

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 06, 2016 20:32

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!