Recipe - Nam Prik Kiga (Chili Sauce)

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

Date: Sun, 19 May 1996 14:39:18 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th

This is a common dip for barbeque style foods. 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.

CHILEHEADS DIGEST V2 #324

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