Nam Prik Recipes

Steps:

• Combine all ingredients in a bowl and mix until thoroughly blended.
• Store in airtight container up to two weeks.
• Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

Steps:

• Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you're left holding the core, stem and most of the skin. Repeat with the other half.
• Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.

Steps:

• Combine the tamarind paste with 1/2 cup very hot water, and break up the paste with a spoon or your fingers; soak for a few minutes, breaking up the paste a few more times if needed. Push the mixture through a mesh strainer with the back of a spoon; set aside the pulp that passes through the strainer, and discard what remains inside the strainer. Stem and seed the chiles.
• Heat the oil in a wok or large skillet over medium-high heat until hot but not quite smoking. Add the chiles, and cook, stirring, for 15 to 20 seconds, making sure they don't burn. Remove with a slotted spoon, and transfer to a plate.
• Add the garlic to the oil, and fry, stirring frequently, until just golden brown. (It will continue to brown after it's out of the oil, so don't go too dark now.) Transfer to the plate with the chiles. Fry the shallots until golden brown, and transfer to the plate. Turn off the heat, leaving the oil in the pan. Transfer the chiles, garlic and shallots to a food processor; pulse, scraping down the sides as necessary, until the mixture turns into a paste (no need to make it totally smooth).
• Turn the heat under the pan to medium. Add the shrimp paste, and cook, stirring and breaking it up, for about a minute or 2. Add the palm sugar, and cook, stirring, until it dissolves. Add the chile, garlic and shallot mixture, the tamarind pulp and 2 tablespoons of the fish sauce. Stir to combine, turn the heat to low and cook, stirring occasionally so the bottom of the pan doesn't burn, until it thickens slightly, 2 or 3 minutes. Taste the mixture; if it still needs salt, add more fish sauce, a little at a time.
• You can store the jam (and the oil) in a jar in the fridge or freezer; use it in stir-fries or soups, spoon it on top of rice or noodles, spread it on toast or use it as the base for the yum yai dressing (recipe online).

Steps:

• Combine all the ingredients and stir; make sure the sugar dissolves.
• Taste and adjust the seasonings as necessary (I often add more nam pla). Let rest for a few minutes before serving or cover and refrigerate for about a day (return to room temperature before using).

Steps:

• Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
• Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
• Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
• Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.