Best 2 Prik Nam Pla Recipes

**Prik Nam Pla: Thai Dipping Sauce & Marinade**

Prik Nam Pla is a staple condiment in Thai cuisine, serving as both a dipping sauce and a marinade. This versatile sauce is made with a combination of fresh chilies, garlic, shallots, lime juice, and fish sauce, resulting in a spicy, sour, and savory flavor profile that complements a variety of dishes. Explore our collection of Prik Nam Pla recipes, ranging from the classic version to variations that incorporate different ingredients like lemongrass, ginger, and peanuts. Whether you're looking to enhance the flavors of grilled meats, seafood, or vegetables, or simply want to add a Thai twist to your meals, these Prik Nam Pla recipes offer a perfect blend of heat, acidity, and umami.

Here are our top 2 tried and tested recipes!

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)

Nam Prik Nam Pla (Traditional Thai Sauce) image

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

Ingredients

5 tablespoons Thai fish sauce
1/2 cup fresh lime juice
6 sliced birds eye chiles
2 teaspoons brown sugar
2 cloves garlic, minced

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

TOMATO NAM PRIK

Tomato Nam Prik image

Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside a grilled rib-eye.

Provided by Mark Bittman

Categories sauces and gravies

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 large ripe tomato (about 12 ounces), halved around the equator
2 tablespoons freshly squeezed lime juice
2 tablespoons nam pla (fish sauce)
1 teaspoon minced garlic
1/4 teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)
2 teaspoons sugar
1/4 cup chopped fresh basil (preferably Thai)
1 tablespoon minced dried shrimp (optional)
Salt

Steps:

Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you're left holding the core, stem and most of the skin. Repeat with the other half.
Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 711 milligrams, Sugar 5 grams

Tips:

Use fresh ingredients: The fresher the ingredients, the better the Prik Nam Pla will taste. This is especially true for the chilies, which should be firm and brightly colored.
Choose the right chilies: There are many different types of chilies that can be used to make Prik Nam Pla, but some of the most popular include bird's eye chilies, serrano peppers, and jalapeños. The spiciness of the chilies will vary, so choose a variety that is appropriate for your taste.
Roast the chilies: Roasting the chilies will help to bring out their flavor and make them more fragrant. You can roast the chilies in a dry skillet over medium heat, or you can place them on a baking sheet and roast them in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes.
Use a mortar and pestle: A mortar and pestle is the traditional tool for making Prik Nam Pla. It allows you to grind the ingredients together until they form a smooth paste. If you don't have a mortar and pestle, you can use a food processor or blender, but be careful not to over-process the ingredients.
Taste the Prik Nam Pla as you go: The flavor of Prik Nam Pla can vary depending on the ingredients that you use and the amount of time that you grind them together. Taste the Prik Nam Pla as you go and adjust the ingredients as needed.

Conclusion:

Prik Nam Pla is a versatile condiment that can be used to add flavor to a variety of dishes. It is a staple ingredient in Thai cuisine, and it is also used in many other Southeast Asian countries. Prik Nam Pla is easy to make at home, and it is a great way to add a little bit of spice to your meals.