Nam Pla Prik (Thai Chili Fish Sauce Dip)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesNamPlaPrikThailandFishSauceChiliSpicyUmamiTableCondiment
Nutrition (per serving)
20Calories
2 gProtein
3 gCarbs
0 gFat
2 gSugar
1800 mgSalt
Ingredients
- 100 ml Fish sauce (nam pla)
- 60 ml Fresh lime juice
- 2–3 tbsp Palm sugar or brown sugar
- 8–15 (finely sliced) Bird’s eye chilies
- 3–4 cloves minced Garlic
- 1 tbsp chopped Cilantro roots or stems (optional)
Method
- Dissolve palm sugar in lime juice + a splash of warm water (microwave 10–15 sec if needed).
- Add fish sauce → stir until sugar is fully dissolved.
- Add minced garlic + sliced chilies + optional cilantro → mix well.
- Let sit 10–30 minutes for flavors to meld (or serve immediately).
- Taste & adjust: more lime for sour, more sugar for sweet, more chili for heat.
- Store in jar in fridge up to 2 weeks — essential Thai table condiment for grilled meats, noodles, fried rice, dumplings.
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