Nam Prik Kiga (Chillie Sauce)

  • 6 Tbsp  prik ki nu (green birdseye chili), sliced thinly
  • 6 Tbsp  prik ki nu daeng (red birdseye chili), sliced thinly
  • 4 Tbsp  hom daeng (shallots), sliced thinly
  • 2 Tbsp  kratiem (garlic), sliced thinly
  • 3 Tbsp  phak chi (coriander, including root), chopped
  • 1 Tbsp  nam makrut (lime juice)
  • 1 Tbsp  fish sauce

  1. Sauté the chillies, shallots and garlic in a little hot oil. 
  2. Cool and homogenise the mixture in a food processor or mortar and pestle.
  3. Store refrigerated for up to 10 days.