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Nam prik has been a staple in thai cuisine for centuries Whether you’re a fan of the fiery heat or the tangy, fermented punch, there’s a nam prik out there that’s perfect for you. We would like to show you a description here but the site won’t allow us.
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Nam prik pao is versatile pantry staple in thai cuisine, a thick, savory, sweet, and slightly spicy paste—or jam or relish, if you prefer—primarily made from dried spur chiles, garlic, shallots, and dried shrimp Nam prik, thailand’s iconic chilli paste, isn’t just a single dish—it’s a whole universe of flavours that varies from region to region น้ำพริก, pronounced [ná (ː)m pʰrík̚]) is a type of thai spicy chili sauce typical of thai cuisine
This is the classic thai condiment you always find on a thai table, whether its a restaurant or home
It is spooned onto everything from fried rice to noodle soups Tightly sealed, this will keep up to 2 weeks There are many versions of this sauce, this is the one that my family likes. Thai nam prik is a spicy chili paste served with rice and is prepared in a variety of ways and differs from region to region
In general, the basic ingredients of nam prik are some type of fish paste, garlic, fresh chilis, fish sauce and lime juice. Nam prik pao (thai chili paste) is a common ingredient used in thai cooking It is spicy and sweet, with rich flavors of roasted vegetables and is often enriched with shrimp I’ve used it in recipes on this site, and it is so common that you might be able to easily find in a jar outside of thailand
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Nam prik is a very general term for any kind of spicy chili sauce that is normally eaten as a condiment or dipping sauce for fried fish and lots of boiled vegetables. Fiery, herbaceous, tart, and savory, nam prik is a chili sauce that’s absolutely beloved throughout thailand With more than a dozen varieties, this hot sauce and dip is enjoyed with everything.
