Thai Chilies in Fish Sauce
Thai food has always been at the top of my list of favorite foods… right under Korean and sushi, but it wasn’t until my first mission trip to Thailand that I fell in love with the aromatic flavors of true Thai Cuisine. During my time there I learned that the traditional taste of Thai cuisine lies in the combination of four distinct tastes; sweet, spicy, salty & bitter.
Enter Prik Nam Plah — Thai chilies in fish sauce
You’ll usually find this served as a condiment along any Thai dish but I eat this with just about everything. If you prefer adding a little (or a lot) of heat to your dish, this is def something you want to keep stocked in your fridge!
Traditionally this recipe calls for just two ingredients: Thai chilies & fish sauce— but this is a slight variation because I find that it works better with other dishes.
Ingredients:
2/3 cup chopped Thai chilies
5 TBSP hot water
2 TBSP white or brown sugar
1/2 cup fish sauce
Directions:
Add sugar to a small glass bowl and add hot water. Stir until sugar is completely dissolved. Once cooled, add fish sauce.
Add chilies to a glass jar or container and pour liquid over the chilies.
(Try adding a little lime juice to make a great dipping sauce for spring rolls!)
