Nam Pla Prik – Thai Dipping Sauce Recipe - Great British Chefs

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Nam pla prik – Thai dipping sauce by Helen Graves

1. 

Item 1 of 1

• Condiment
• easy
• 6
• 10 minutes

★ ★ ★ ★ ★ 5.00

This Thai chilli sauce recipe is more of a dip than anything else, which can be knocked up in a matter of minutes. A perfect balance of heat, sweetness, tang and salt, it's an ideal accompaniment to all sorts of Thai dishes. Take a look at all of Helen's hot sauce recipes here.

First published in 2019discover more:

• Fish sauce Recipes
• Spicy Recipes
• Garlic Recipes

Related RecipesNot feeling this? See related recipes.Asian-style barbecued beef short ribsAsian-style barbecued beef short ribsby David Everitt-MatthiasBanana chilli filled with fenugreek, raisin and bitter gourd in a chickpea batterBanana chilli filled with fenugreek, raisin and bi...by Vivek SinghTartare sauceTartare sauceby Galton BlackistonDom's sauce setDom's sauce setby Dominic ChapmanNasturtium and caper tartare sauceNasturtium and caper tartare sauceby Simon Hulstone

Nam pla prik is an essential dipping sauce in Thai cuisine and it demonstrates how Thai food is all about the balance of sour, salty, sweet and spicy. The amount of chilli is easily changed here, and it’s important to play around with the balance of other seasonings too, to find out how you like it. These are guidelines then, since ingredients vary and so do tastebuds!

This recipe makes enough dipping sauce for one meal.

Ingredients

Metric

Imperial

• 3 garlic cloves, crushed
• 4 bird's eye chillies, sliced
• 5 tbsp of fish sauce
• 6 tbsp of lime juice
• 2 tbsp of sugar

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Method

1Mix the ingredients together in a bowl. Taste and adjust seasoning where necessary First published in 2019DISCOVER MORE:

• Fish sauce Recipes
• Spicy Recipes
• Garlic Recipes

Helen Graves

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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