Appetizer > Thai > Spicy Appetizers

Nam Phrik Narok (Spicy Red Curry Dip) Recipe

Ingredients with Measurements:
- 10 dried Thai bird's eye chilies
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped galangal
- 1 tablespoon chopped lemongrass
- 1 teaspoon shrimp paste
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 2 tablespoons vegetable oil
- 1/2 cup coconut cream
- 1/4 cup water
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon lime juice

Special equipment needed:
- Mortar and pestle or food processor

Step-by-step instructions:
1. Soak the dried Thai bird's eye chilies in warm water for 10 minutes until they are soft.
2. Drain the chilies and remove the stems.
3. In a mortar and pestle or food processor, pound or blend the chilies, shallots, garlic, galangal, lemongrass, shrimp paste, salt, and palm sugar until it forms a paste.
4. Heat the vegetable oil in a pan over medium heat.
5. Add the paste and fry for 2-3 minutes until fragrant.
6. Add the coconut cream, water, fish sauce, tamarind paste, and lime juice. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat and simmer for 5-10 minutes until the sauce thickens.
8. Remove from heat and let cool.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of dip

Nutritional information:
Calories: 80
Fat: 7g
Carbohydrates: 4g
Protein: 1g
Sodium: 600mg

Substitutions for ingredients:
- Thai bird's eye chilies can be substituted with other spicy chili peppers.
- Shallots can be substituted with red onions.
- Galangal can be substituted with ginger.
- Lemongrass can be substituted with lemon zest.
- Shrimp paste can be substituted with fish sauce.
- Palm sugar can be substituted with brown sugar.
- Vegetable oil can be substituted with other neutral oils.
- Coconut cream can be substituted with coconut milk.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add chopped cilantro or Thai basil for extra flavor.
- Use this dip as a marinade for grilled meats or seafood.
- Add chopped peanuts or cashews for crunch.

Tips and tricks:
- Soak the dried chilies in warm water to make them easier to blend.
- Adjust the amount of chilies to your desired level of spiciness.
- Use a non-stick pan to prevent the dip from sticking to the bottom.
- Store the dip in an airtight container in the refrigerator for up to a week.

Storage instructions:
Store the dip in an airtight container in the refrigerator for up to a week.

Reheating instructions:
Reheat the dip in a pan over low heat until warmed through.

Presentation ideas:
Serve the dip in a small bowl with a spoon for scooping.

Garnishes:
Garnish with chopped cilantro, Thai basil, or chopped peanuts.

Pairings:
Serve with fresh vegetables, crackers, or grilled meats.

Suggested side dishes:
Serve with steamed rice or noodles.

Troubleshooting advice:
- If the dip is too thick, add more water or coconut cream.
- If the dip is too thin, simmer for a few more minutes to thicken.

Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dip.
- Store the dip in the refrigerator and discard any leftovers after a week.

Food history:
Nam Phrik Narok is a traditional Thai spicy dip that originated in the central region of Thailand.

Flavor profiles:
Spicy, savory, sweet, tangy.

Serving suggestions:
Serve as an appetizer or condiment for grilled meats or seafood.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Tangy, Savory, Aromatic, Herbal