Prik nam pla is a traditional Thai condiment that adds a flavour punch to any dish. Use the spicy fish sauce as a dipping sauce for spring rolls, a dressing for mango salad, or a table condiment with fried rice, pad Thai or any Thai meal.
Yield⅓ cup
Servings8
Ingredients
- ¼ cup fish sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons palm sugar , or brown sugar (optional)
- 2 to 3 spicy chillies (like Thai bird, African bird's eye, green finger or a mix) , finely sliced
- 2 garlic cloves , thinly sliced
Instructions
- Add the fish sauce, lime juice and palm sugar to a small bowl. Stir until the sugar dissolves.
- Add the sliced chilli and garlic. Or, if you're worried about the spice level, add 1 sliced chilli to start. Let the mixture sit for 10 minutes, then taste. Add more sliced chillies if you want it spicier.
- Adjust the seasoning as needed with more lime for a tangier sauce, more sugar for a sweeter mix, or more fish sauce for a saltier sauce.
Notes
- Chillies: Thai bird chillies, or any other Thai chillies, are a great choice if you can find them. But I also like to use African bird's eye and green finger chillies. Most spicy fresh chillies will work fine. Just remember to taste as you go to avoid an overly spicy sauce.
- Storage: Refrigerate the prik nam pla in a clean airtight container for up to 3 days.