Nam Jim Kiga (Tasty Dip For Barbeque Style Foods)

Recipe Ingredients

6 tablespoons	90ml	Prik ki nu (green birdseye chili), thinly
6 tablespoons	90ml	Prik ki nu daeng (red birdseye chili), thi
4 tablespoons	60ml	Hom daeng (shallots), thinly sliced
3 tablespoons	45ml	Phak chi (coriander, including root), chop
2 tablespoons	30ml	Kratiem (garlic), thinly sliced
1 tablespoon	15ml	Nam manao (lime juice)
1 tablespoon	15ml	Nam pla (fish sauce)

Recipe Instructions

Sautee the chilis, shallots and garlic in a little hot oil.

After cooling puree the mixture in a food processor of mortar and pestle.

If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

Source:
Vegetarian Gourmet

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.