This sauce, which translates literally as “chile water,” is common throughout Thailand. Served with rice, fish, and uncooked or lightly cooked vegetables, it includes dried shrimp, shrimp paste, chile peppers, and garlic pounded with palm sugar, fish sauce, and lime juice. Shallots, peanuts, small eggplants, and unripe fruits are also used. Nam prik is made in minutes, to individual taste.
- 4 hot red chile peppers, seeds removed and chopped
- 4 garlic cloves, chopped
- 2 tbsp dried shrimp
- 1 tbsp palm or granulated sugar
- 2 tbsp fish sauce
- lime juice
Directions: pound the chile peppers, garlic, dried shrimp, and sugar in a mortar and pestle or blend in a food processor with 1 tbsp water. Gradually add the fish sauce and enough lime juice, probably 3–4 tbsp, to give a well-blended consistency. In a closed jar the sauce will preserve for 1–2 weeks in the fridge.