Thursday, February 3, 2011

Thai Style Chili-Garlic Sauce (Nam Prik)

Isn't it amazing to see chili sauces in every cuisine? Since Paji gallantly rises to the occasion to test (taste) them all, I experiment with them to my heart's content :}! Thai Style Chili-Garlic Sauce is wonderful to have on hand to spice up Chinese, Thai and other dishes besides being a fabulous table condiment. Apparently some people enjoy spreading this chili sauce on toasts!

Although one can easily buy Nam Prik at stores, I like to make my own since I can make sure it has healthy ingredients. Also, the salt, sugar, and tamarind can be adjusted to your taste. It lasts a long time if kept in sterilized jars in the fridge. Tamarind paste and palm sugar are available at Indian and Asian markets.


8 - 12 Fresh or Dry hot Red Chilies, stemmed
5 cloves Fresh Garlic, peeled
5 Fresh Shallots, peeled
2 tsp instant Tamarind Paste
2 tsp Palm or Brown sugar
2 tsp Sea Salt
4 Tbsp Vegetable Oil


Finely mince the garlic, shallots, (and chilies if fresh); a food processor bowl fitted with the metal blade may be used. If using dry chilies, grind them coarsely in a spice grinder.

Heat the oil in a small pan and add the minced ingredients with salt and cook over low to medium heat until garlic and shallots are golden.

Add the sugar and tamarind and cook for a few minutes until thickened.

Spoon into a sterile jar and use as needed. Enjoy!!


Unknown said...

Hi do u have fb if? Ur cooking is really awesome

Geetha said...

Hi Mathi, I am not sure what you are asking. Thank you for the compliments! Happy cooking :)