Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's thai nam prik sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Mike's Thai Nam Prik Sauce is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Mike's Thai Nam Prik Sauce is something that I have loved my whole life. They are fine and they look fantastic.
Stir and then add the finely sliced shallots. Nam prik translates to 'chilli water' in Thai. This ubiquitous sauce in Thailand is used for adding spice to a number of dishes.
To begin with this particular recipe, we must prepare a few ingredients. You can have mike's thai nam prik sauce using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Thai Nam Prik Sauce:
- Take 1 Cup Fresh Thai Green And Red Chilies [stems removed - left whole]
- Prepare 1 Cup Thai Shallots [rough chop]
- Take 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]
- Get 1 Cup Fresh Garlic Cloves [smashed]
- Get 1/4 Cup Quality Fish Sauce
- Take 1 Cup Fresh Cilantro Leaves
- Prepare 2 Cups Fresh Thai Basil [packed]
- Prepare 2 tbsp Sugar [preferred palm sugar]
- Make ready 2 tbsp Minced Lemon Grass
- Make ready 1/4 Cup Shredded Cabbage
- Get 1/4 Cup Diakon Radishes
- Make ready 2 tbsp Fresh Ginger
- Make ready 1 Lime Juiced [or, 2 tablespoons lime juice]
- Make ready 2/3 Cup Dried Shrimp [or 2 tbsp shrimp paste]
- Get 2 Cans (14 oz) Low Sodium Seafood Stock [or more]
But keep in mind these are the small little Thai bird's eye chilies, known in Thai as prik kee. Nam prik pao chili sauce makes an excellent accompaniment for soups such as tom yum kung. Use it as an addition to Thai soups or added as a flavor booster to Thai stir-fries and curry sauces. While traditionally the shallots and garlic are finely chopped by hand, you also can use a food processor for.
Instructions to make Mike's Thai Nam Prik Sauce:
- Pronounced: "Nam Preek." - - Here's what you'll need. - - Sorry, seafood stock, ginger and diakon radishes not pictured here.
- 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.
- Can and place in boiling water covered for 10 minutes to seal jars. Pull and refrigerate.
- 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!
- Why not shake your culinary roster tonight and enjoy an everyday taste of Thailand! - - Serve with fresh Cilantro. Definitely serve over fried rice!
- Scrambled eggs with Nam Prik Sauce and pickled Ginger.
The Northern Thai Dipping Sauce one of the most popular dishes, served with various kinds of vegetables. Your Northern Thai Dipping Sauce is ready! Hint: It is also good for topping rice vermicelli, served as a light meal, or used as cooking sauce for various stir fried. Authentic Thai Recipe for Thai Roasted Chili Sauce. Nam Prik Pao is often used to flavor Tom Yum Goong (Spicy and Sour Soup with Shrimp).
So that is going to wrap it up with this special food mike's thai nam prik sauce recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
