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
More about "thai red chile sauce nam prik dang recipes"
THAI RED CHILE SAUCE - NAM PRIK DANG RECIPE
From recipezazz.com
THAI CHILI SAUCE (NAM PRIK PAO) RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (68)Total Time 18 minsCategory CondimentCalories 139 per serving
NAM PRIK ONG (THAI PORK-AND-TOMATO CHILE DIP) RECIPE
From seriouseats.com
NAM PRIK PAO (THAI CHILI PASTE) - INQUIRING CHEF
From inquiringchef.com
4.3/5 (27)Category CondimentCuisine ThaiTotal Time 1 hr 10 mins
- Preheat the oven to 400 degrees. Slice 10 of the red chilis in half and place them face down on a baking sheet. Place garlic cloves and onion on the baking sheet, insuring that none of the vegetables are overlapping. Bake, without stirring, until chilis begin to blacken in spots, about 40 minutes (note: watch them closely and remove if they start to blacken earlier than the recommended timeframe; some reviewers have noted that their aromatics began to blacken after 10 to 15 minutes). Remove from the oven and allow to cool to room temperature.
- Cut the 3 remaining chilis in half lengthwise. Gently remove the seeds and membranes from both the roasted and raw chilies (see note below). Gently squeeze the garlic cloves to extract the roasted garlic, and discard the peels.
- Put garlic, chilis, onions and mushrooms in the bowl of a food processor. Pulse until the mixture is finely and evenly chopped. (It will be nearly smooth and ground to a paste in some spots.)
- Place the chopped vegetables, sugar, water, tamarind paste and vinegar in a small pot over medium heat. If the mixture appears quite dry, add a splash more water so that it can easily come to a simmer.
PRIK NAM PLA - THE INCREDIBLE THAI TABLE CONDIMENT
From hwcmagazine.com
NAM PLA PRIK – THAI DIPPING SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
NAM PRIK PAO (THAI CHILI PASTE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
NAM PRIK PAO RECIPE | THAI ROASTED CHILI PASTE RECIPE | LEARN TO …
From thaicookbook.tv
THAI CHILI JAM (NAM PRIK PAO) RECIPE - TODAY.COM
From today.com
THAI RED CHILE SAUCE - NAM PRIK DANG RECIPE - RECIPEZAZZ.COM
From recipezazz.com
NAM PRIK PAO (THAI CHILE JAM) RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED RED CHILI PASTE (NAM PRIK PAO) FROM 'EVERYDAY …
From seriouseats.com
RECIPE: NAM PRIK ONG - NORTHERN THAI FOOD - TASTINGTABLE.COM
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love