Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup water
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 1/4 cup shrimp paste
- 1/4 cup dried shrimp
- 1/4 cup dried chili peppers
- 1/4 cup shallots, chopped
- 1/4 cup garlic, chopped
- 1/4 cup galangal, sliced
- 1/4 cup lemongrass, sliced
- 1/4 cup kaffir lime leaves, torn
- 1/4 cup vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a small bowl, mix the tamarind pulp and water. Let it soak for 10 minutes, then strain the mixture to remove any seeds or fibers.
2. In a mortar and pestle or food processor, grind the dried chili peppers, shallots, garlic, galangal, and lemongrass into a paste.
3. Heat the vegetable oil in a large pot over medium heat. Add the paste and stir-fry for 2-3 minutes until fragrant.
4. Add the tamarind water, palm sugar, fish sauce, shrimp paste, and dried shrimp to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the sauce thickens.
5. Add the torn kaffir lime leaves to the pot and stir to combine.
6. Remove the pot from the heat and let the sauce cool to room temperature.
7. Transfer the sauce to a jar or container and store it in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 150 per 1/4 cup serving
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
- Sodium: 800mg
Substitutions for ingredients:
- Tamarind pulp: lime juice or vinegar
- Palm sugar: brown sugar or honey
- Fish sauce: soy sauce or salt
- Shrimp paste: miso paste or anchovy paste
- Dried shrimp: fresh shrimp or omit
- Dried chili peppers: fresh chili peppers or chili flakes
- Shallots: onion or scallions
- Galangal: ginger or turmeric
- Lemongrass: lemon zest or lemon juice
- Kaffir lime leaves: lime zest or lime juice
Variations:
- Add vegetables such as eggplant, pumpkin, or okra to the sauce.
- Use chicken or fish instead of shrimp in the sauce.
- Make a vegetarian version by omitting the shrimp paste and dried shrimp.
Tips and tricks:
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use a non-reactive pot or pan (such as stainless steel or enamel-coated) to avoid any metallic taste in the sauce.
- Use a spoon or spatula to stir the sauce instead of a whisk to prevent the kaffir lime leaves from breaking apart.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Heat the sauce in a small pot over low heat until warmed through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin with a spoon for dipping or drizzling.
- Garnish with fresh herbs such as cilantro or Thai basil.
Pairings:
- Serve with grilled or roasted meats, seafood, or vegetables.
- Use as a dipping sauce for spring rolls or dumplings.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Green papaya salad
Troubleshooting advice:
- If the sauce is too sour, add more palm sugar to balance the flavors.
- If the sauce is too salty, add more tamarind water or lime juice to dilute the saltiness.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils to prevent any contamination.
- Store the sauce in the refrigerator and discard any leftovers after 2 weeks.
Food history:
- Nam Phrik Kaeng Som is a traditional Thai chili sauce that originated in the southern region of Thailand. It is known for its sour and spicy flavors and is often used as a condiment or dipping sauce.
Flavor profiles:
- Sour, spicy, sweet, salty, umami
Serving suggestions:
- Serve the sauce at room temperature or slightly warmed.
- Use as a marinade for meats or seafood before grilling or roasting.
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Region: Thai