Ingredients with Measurements:
- 1/2 cup chopped galangal
- 1/2 cup chopped shallots
- 1/2 cup chopped garlic
- 10 dried red chilies, soaked in warm water
- 1 tablespoon shrimp paste
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1/4 cup vegetable oil
- 1/4 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the galangal, shallots, garlic, and soaked red chilies until a paste forms.
2. Add the shrimp paste, fish sauce, and palm sugar to the paste and mix well.
3. In a pan, heat the vegetable oil over medium heat.
4. Add the paste to the pan and stir-fry for 5-7 minutes until fragrant.
5. Add the water to the pan and stir well.
6. Cook for another 5-7 minutes until the sauce thickens.
7. Remove from heat and let cool.
8. Serve with fresh vegetables, rice, or grilled meats.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 100
Fat: 8g
Carbohydrates: 7g
Protein: 1g
Sodium: 300mg
Substitutions for ingredients:
- Ginger can be substituted for galangal
- Red onion can be substituted for shallots
- Granulated sugar can be substituted for palm sugar
- Soy sauce can be substituted for fish sauce
Variations:
- Add lime juice for a tangy flavor
- Use different types of chilies for varying levels of heat
- Add chopped cilantro or basil for added freshness
Tips and tricks:
- Soak the dried chilies in warm water for 10-15 minutes before using to soften them
- Use a non-stick pan to prevent the sauce from sticking
- Adjust the amount of palm sugar and fish sauce to taste
Storage instructions:
Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a small bowl with fresh vegetables and grilled meats.
Garnishes:
Garnish with chopped cilantro or basil.
Pairings:
Pairs well with grilled meats, rice, and fresh vegetables.
Suggested side dishes:
Serve with steamed rice, grilled vegetables, or fresh salad.
Troubleshooting advice:
If the sauce is too thick, add more water. If it is too thin, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to wash all vegetables and cook meats to the appropriate temperature.
Food history:
Nam Phrik Kha is a traditional Thai chili sauce made with galangal, a root similar to ginger, and dried red chilies.
Flavor profiles:
Nam Phrik Kha is spicy, savory, and slightly sweet.
Serving suggestions:
Serve as a dipping sauce for fresh vegetables or grilled meats.
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Region: Thai