Small Bowl of Chili Lime Sauce
(click to enlarge)

Chili Lime Sauce


Thailand   -   Nam Pla Prik
Makes:
Effort:
Sched:
DoAhead:  		 6 oz
**
20 min
Best		 An essential Thai table condiment - spoon both liquid and chili slices onto your food. I usually use the vinegar version (Chili Vinegar Sauce) because many Thai dishes already have plenty of lime juice, and it's less perishable.




1-1/2
1
1/2
3
oz
cl
c
T
Thai Chilis (1)
Garlic (large)
Lime Juice
Fish Sauce
  1. Slice CHILIS very thin (about 16), discarding any that have turned dark inside. Crush GARLIC and chop very fine. Mix with Vinegar and Fish Sauce.
  2. Store in a tightly sealed jar. If possible age it a few days before using to to allow heat and flavor to blend and mellow. This condiment keeps a few weeks refrigerated.
NOTES:

  1. Thai Chilis

      These are generally used green, though I sometimes include a few red ones. Before fresh Thai chilis were available in California, Thai restaurants used Serranos. People became so accustomed to the more flavorful Serrano, better restaurants now provide both (authenticity and flavor). To satisfy the demands of those who've been to California, Serrano chilis are now being grown in Thailand. If using Serranos, use half as many - they are not as hot, but much larger. Less hot chilis are far less satisfying in this sauce. For details see our Chili Page.

  2. Variation:

      For a pure vegetarian version use 1 t salt instead of the fish sauce and add a little palm sugar.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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