Summary

Ingredients

• 1 teaspoon garlic, minced
• 1 teaspoon ginger, chopped (optional)
• 1 kaffir lime leaf (magrood leaf), optional
• 2 small shallot (s), red Thai or ¼ red onion, finely chopped (optional)
• 4 tablespoon fish sauce
• 1 lime (s), add the juice from it
• 2 tablespoon water
• 2 teaspoons palm sugar, crushed
• 2 chilli peppers, long-red Thai chillies
• Coriander green, finely chopped

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Instructions

1. Mix the ginger, garlic and shallot in a bowl with sugar, lemon juice, fish sauce and water.
2. Core the chillies as desired and cut into fine rings. Roll up the magrood sheet and cut into very fine strips. Mix with the coriander greens into the sauce and let it steep for a moment.
3. Note: Prik Nahm Plah should not be missing from any Thai dish.
4. With additional finely chopped shallots, ginger and fine strips of Magrood leaves, as in this variant, the sauce tastes particularly good with fried or steamed fish and seafood, but also with simply fried duck, beef, pork or chicken.
5. You can omit the ginger, magrood and shallots or just add them individually, depending on which dish you want to serve the dip sauce with.
6. The sauce simply tastes good with pure rice, Thai delicacies, such as. E.g. meat or fish biscuits, simply all dishes or snacks that have little or no sauce. The fragrant rice to soak up the sauce, however, is a must
7. The dipping sauce should always be freshly prepared.