Thai Chili Fish Sauce

Thai Chili Fish Sauce, in Thailand called Prik Nam Pla, is the most import side dish or condiment in the Thai cuisine and served to nearly every dish to spice it up. The recipe for Chili Fish Sauce is very easy, but effective. For the Prik Nam Pla basic version, hot Thai chili peppers (Prik Kee Noo) are sliced or smashed and mixed with the salty fish sauce (Nam Pla). Richer versions also add sliced or smashed garlic and lime juice. Thai people prefer green chilies as they seem to be hotter, I personaly like the red ones better, as they are more fragrant. Many restaurants in Thailand mix them up. Be careful with the usage of chili fish sauce, as it is very salty and devilish hot.

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Image: Thai Chili Fish Sauce

Recipe: Thai Chili Fish Sauce (Prik Nam Pla)
Ingredients:
fish sauce
green or red Thai chilies (Prik Kee Noo)
optional:
sliced or smashed garlic
fresh lime juice

Preparation:
Slice the chili peppers or smash them with a pestle, use as many as You like or as You can stand and mix them with fishsauce. Add also garlic and / or lime juice for an enriched version. Let the chili fish sauce infuse for an hour, best over night and serve it as a seasoning sauce to nearly all Thai dishes.

Buy fresh Thai chilies and fish sauce online: