Nam Prik Nam Pla (Traditional Thai Sauce)
photo by Matthew H.
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
15
ingredients
- 5 tablespoons Thai fish sauce
- 1⁄2 cup fresh lime juice
- 6 sliced birds eye chiles
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
directions
- 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.
Reviews
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Tightly sealed in mason jar or tupperware & refrigerated this will keep waaaaay longer - we keep this in the back of the fridge, adding many more sliced peppers & refreshing as it gets low. We love the peppers once they are macerated. Thinking about it we have almost treated this like a starter, just adding lime juice & fish sauce & brown sugar or peppers to maintain ratio of liquid to peppers. That container has been in the fridge since...whoa, I'm embarassed to admit - suffice it to say, a long time & it is REALLY Good! Great source of B vitamins & vitamin C as well! Thank you for posting
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Outstanding. A bit puzzled by the tablespoons for the fish sauce and cups for the lime. Worked out equal amounts of each is fine. I used half the amount of sugar and used raw rather than brown for lighter flavour. I added finely diced lime skin, about the same quantity as the garlic. I used a top quality fish sauce, Red Boat. Here the quality of the fish sauce is crucial to a refined flavour overall. I’ve eaten endless amounts of this in Thailand. This recipe is the best I’ve had. Thanks.
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RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>