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), Thai
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

Saute the chiles, 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:
the California Culinary Academy

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