Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns Recipeสูตรทำน้ำพริก พริกไทยสด
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
The relish can be served either as a dip with an assortment of leaves and vegetables, with a Thai omelet or soft boiled eggs, or just mixed with rice for a delicious meal.
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pork belly (เนื้อหมูสามชั้น)
cut into small pieces
peeled and deveined
fermented shrimp paste (kapi)(กะปิย่างไฟ)
Thai garlic (กระเทียมไทย)
dried shrimp (กุ้งแห้ง)
fresh yellow chili (phrik leuang) (พริกเหลือง)
fresh bird's eye chili (kee noo suan) (พริกขี้หนูสวนสด)
madan (sour cucumber, มะดัน)(garcinia schomburgkiana)
thinly sliced (sour cucumber, มะดัน)
fresh peppercorns (พริกไทยอ่อน)
palm sugar (น้ำตาลมะพร้าว)
fish sauce (น้ำปลา)
pork lard (น้ำมันหมู)
Assortment of fresh vegetables such as fresh small eggplants
cucumber and rose apple
Slice the pork into small pieces.
Peel the shrimp and crush them with a heavy knife. It will improve their texture.
Using a knife, roughly mince the shrimp. Set aside.
In a pestle and mortar, pound fermented shrimp paste (grilled in banana leaves with garlic) with the garlic until you get a smooth consistency.
Add pounded dried shrimp.
Add yellow chilies and bird’s eye chilies.
Pound the paste until all the chilies are bruised, but small chunks of yellow chilies remain.
Add sliced madan.
Pound everything together.
Add fresh green peppercorns.
Season with palm sugar and fish sauce.
Pound everything together. Set aside.
Place a seasoned wok over medium heat, and add pork fat (or oil). Fry the sliced pork until it is almost cooked.
Add the shrimp meat; fry until the pork and shrimp are well cooked.
Add the chili paste and fry until fragrant.
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