Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2 red chili peppers, sliced
- 1 tablespoon fermented fish sauce (pla ra)
- 1 tablespoon sugar
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1/4 cup Thai basil leaves
- 1/4 cup cilantro leaves
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic, sliced shallots, and sliced red chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. Add the fermented fish sauce (pla ra), sugar, tamarind paste, fish sauce, and water. Stir-fry for 2-3 minutes until the sauce thickens.
4. Add the Thai basil leaves and cilantro leaves. Stir-fry for another 1-2 minutes until the herbs are wilted.
5. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 91
- Fat: 7g
- Carbohydrates: 7g
- Protein: 1g
- Sodium: 547mg
- Sugar: 5g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral-flavored oil such as canola oil or grapeseed oil.
- Garlic: Can be substituted with garlic powder.
- Shallots: Can be substituted with onion.
- Red chili peppers: Can be substituted with any chili pepper of your choice.
- Fermented fish sauce (pla ra): Can be substituted with regular fish sauce.
- Tamarind paste: Can be substituted with lime juice.
- Thai basil leaves: Can be substituted with regular basil leaves.
- Cilantro leaves: Can be substituted with parsley.
Variations:
- Add sliced chicken, beef, or shrimp to make it a main dish.
- Add vegetables such as bell peppers, green beans, or broccoli for a more nutritious meal.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Be careful not to burn the garlic and shallots as they can turn bitter.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use a non-stick wok or skillet to prevent the sauce from sticking to the bottom.
- Stir-fry the sauce constantly to prevent it from burning.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a microwave-safe dish or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Pla Ra Phad Nam Prik in a small bowl or ramekin.
- Garnish with additional Thai basil leaves or cilantro leaves.
Garnishes:
- Thai basil leaves
- Cilantro leaves
Pairings:
- Steamed rice
- Grilled or roasted meats
- Stir-fried vegetables
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Fried rice
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too salty, add a little more sugar to balance it out.
- If the sauce is too sweet, add a little more fish sauce to balance it out.
Food safety advice:
- Make sure to cook the sauce to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store any leftover sauce in the refrigerator and consume within 3 days.
Food history:
- Pla Ra Phad Nam Prik is a popular dish in Thailand that is often served as a condiment or dipping sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Pla Ra Phad Nam Prik as a condiment or dipping sauce for grilled or roasted meats.
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Region: Thai