Recipe - Nam Jim Kiga

6 tablespoon Prik ki nu; (green birdshit
chili), cut or sliced up thinly
6 tablespoon Prik ki nu daeng; (red
birdshit chili), cut or sliced up
thinly
4 tablespoon Hom daeng; (shallots),
cut or sliced up thinly
3 tablespoon Phak chi; (coriander plant
including root), chopped
2 tablespoon Kratiem; (garlic), cut or sliced up
thinly
1 tablespoon Nam manao; (lime juice)
1 tablespoon Nam pla; (fish sauce)

This is a common and tasty dip for barbeque style foods.

Sautée 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.

Here's the URL: http://www.bangkok.com/larry/index.html

Posted to CHILEHEADS DIGEST by Randy rock4u@rocketmail.com on May 10,
1998