Fish sauce (
nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
Goes great with Asian dishes for a little zing and also makes a great prik
nam pla (mix some with lime juice and freshly cut serranos).
Make a dipping sauce with fish sauce (such as
nam pla or nuoc nam), minced garlic, slivered Thai chiles, sugar, unseasoned rice vinegar, and water.
6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (
nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (
Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
This condiment, called
nam pla prik, is found on virtually every home and restaurant table in Thailand.
Dressing 1 tablespoon finely grated lime peel 1/4 cup fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as
nam pla or nuoc nam) 1 teaspoon hot chili paste (such as sambal oelek) 1 teaspoon grated peeled fresh ginger 2 tablespoons vegetable oil
We live in Central Texas; how often do we who live here need to put turmeric and
Nam Pla onto our shopping lists at once?
Fish sauce (
nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (
Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
Fish sauce — also called
nam pla — is an essential ingredient in Thai cooking but is extremely high in sodium.
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce,
nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Turkey and sweet potato hash — red jasmine rice, peppers, crispy shallots, basted egg and prik
nam pla ($ 14)
Not exact matches
Served it with your
Nam Prik Pao Asparagus, Brown / Red Jasmine rice and
Nam -
Pla Prik on the side.