Thai Nam Prik Khing
Delicious dip with ginger
After trying several store-bought Nam Prik, I’ve recently started making my own from time to time. I prepared this fruity-spicy “Nam Prik Khing”
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Ingredients for a small bowl
- 2cm ginger
- 3-4 Thai chilis
- 2-3 coriander roots
- ½ tsp
palm sugar¹ or brown sugar - 2 tbsp
Tao Jiaw - 1 tbsp
fish sauce¹ - Juice of a quarter lime
Preparation
First peel the ginger and cut it into rough pieces. Then remove the stems from the Thai chilis and cut them into rough rings as well. Finally, finely chop the coriander roots.
Now add these three ingredients plus the solid palm sugar to the mortar in the order mentioned and process them into a paste. Then add the fish sauce and the Tao Jiao. Finally, squeeze the lime over it and mix everything thoroughly.
The finished Nam Prik Khing can be served immediately with raw vegetables, but will also keep for one to two days in the refrigerator.
