Thai Red Chile Sauce Nam Prik Dang Recipes
THAI RED CHILE SAUCE - NAM PRIK DANG
Make and share this Thai Red Chile Sauce - Nam Prik Dang recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Puree ingredients in blender or food processor.
- Store in sealed container in refrigerator.
- Serve as a table condiment for Thai and other Asian dishes.
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
SWEET THAI CHILI SAUCE (NAM CHIM KAI)
Sweet chili sauce (also known as Sweet Thai chili sauce), known as nam chim kai in Thailand (Thai: น้ำจิ้มไก่; lit. 'dipping sauce for chicken'), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine.
Provided by Jeff Cheffro White
Categories Sauces
Time 1h15m
Yield 7 pints, 112 serving(s)
Number Of Ingredients 11
Steps:
- Mince the fresh garlic, chili peppers and ginger in a food processor until it reaches a roughly chopped state.
- Combine this with remaining ingredients in a large stainless steel stock pot and bring to a boil, stirring constantly, until thickened.
- Reduce heat to a simmer and let it cook for 30 mins, stirring occasionally.
- Should be thicker, but not sticky-thick. This will thicken more when it cools.
- Store in canning jars and refrigerate until used.
- Should last 3-months in refrigerator.
- If you don't like spicy sauce, please don't make this. It's legit-hot.
Nutrition Facts : Calories 49.1, Sodium 205.6, Carbohydrate 12, Fiber 0.1, Sugar 9.7, Protein 0.2
THAI HOT SAUCE (NAM PRIK)
From the California Culinary Academy's Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.
Provided by mersaydees
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl. Set aside to cool.
- Add green onion.
- Serve in a shallow dipping bowl.
Nutrition Facts : Calories 221, Fat 0.2, Sodium 5660.5, Carbohydrate 54.9, Fiber 0.9, Sugar 42.7, Protein 5
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