Ingredients with Measurements:
- 1/2 cup chopped galangal
- 1/2 cup chopped lemongrass
- 1/4 cup chopped shallots
- 1/4 cup chopped garlic
- 5-10 dried red chili peppers
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar
- 1/4 cup vegetable oil
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, lemongrass, shallots, garlic, and dried chili peppers until they form a paste.
2. Heat the vegetable oil in a pan over medium heat.
3. Add the paste to the pan and cook for 5-7 minutes, stirring occasionally.
4. Add the fish sauce, lime juice, and palm sugar to the pan and stir until the sugar has dissolved.
5. Remove from heat and let cool.
6. Serve as a dip with vegetables, crackers, or meat.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of dip
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 7g
Protein: 1g
Sodium: 480mg
Substitutions for ingredients:
- If you can't find galangal, you can substitute with ginger.
- If you can't find palm sugar, you can substitute with brown sugar.
Variations:
- Add chopped cilantro or mint for extra flavor.
- Use this dip as a marinade for chicken or fish.
Tips and tricks:
- Be careful when handling the dried chili peppers, as they can be very spicy.
- If using a mortar and pestle, add the ingredients in small batches to make it easier to grind.
- This dip can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat in a pan over low heat, stirring occasionally.
Presentation ideas:
Serve in a small bowl with a spoon for dipping.
Garnishes:
Garnish with chopped cilantro or mint.
Pairings:
This dip pairs well with vegetables, crackers, or meat.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
If the dip is too spicy, add more palm sugar to balance out the heat.
Food safety advice:
Make sure to wash your hands and cutting board after handling the chili peppers.
Food history:
Nam Phrik Kha is a traditional Thai dip that is often served as a condiment with meals.
Flavor profiles:
This dip has a spicy, tangy, and slightly sweet flavor.
Serving suggestions:
Serve as a dip with vegetables, crackers, or meat.
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Region: Thai