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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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This is a common and tasty dip for barbeque style foods.
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The dip in the picture above is a Nam Jim, but it isn't ground into a paste in the mortar. I had it served with fried pla nin (tilpia). Aroy-mak-mak! (very delicious!).
6 tablespoons prik ki nu (green birdshit chili), sliced thinly
6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly
4 tablespoons hom daeng (shallots), sliced thinly
3 tablespoons phak chi (coriander plant including root), chopped
2 tablespoons kratiem (garlic), sliced thinly
1 tablespoon nam manao (lime juice)
1 tablespoon nam pla (fish sauce)
Sauté the chilis, shallots and garlic in a little hot oil. After cooling purée 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.