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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
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 Want to save this recipe? There are several sauces and pastes that are very important to thai cuisine, and thai chili paste or nam prik pao, is one of them Nam prik pao is a savoury and sweet paste with a uniquely rich flavour
It's versatile and essential in many of thailand's most popular dishes, such as the famous tom yum goong soup. 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.
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 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.
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