Nam Prik Kha Min Kaau
Dip with White Turmeric and Thai Chilis
Like all Nam Prik, you can adjust the amount of chilis to your taste. The finished Nam Prik can be served immediately as a dip with grilled meat or raw vegetables, and keeps for one to two days in the refrigerator.
Ingredients for one small bowl
- 3-4cm white turmeric
- 3-4 Thai chilis
- 2-3 coriander roots
- one clove of garlic
- ½ tsp palm sugar or brown sugar
- 1½ tbsp fish sauce
Preparation
- Chop the coriander roots into small pieces
- Peel the white turmeric and cut into rough pieces
- Peel the garlic and cut into rough pieces
- Remove the Thai chilis from their stems and roughly chop them
- Add the coriander roots, turmeric, garlic, and Thai chilis to the mortar in the order listed and pound into a rough paste
- Transfer the rough paste into a small bowl
- Stir in the fish sauce and palm sugar and mix thoroughly
