1/2tablespoondried shrimp pounded to powder (กุ้งแห้งป่น)
4piecesfresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)green only
1/2teaspoonfish sauce (น้ำปลา)
1 3/4tablespoonspalm sugar (น้ำตาลมะพร้าว)
2tablespoonslime juice (น้ำมะนาว)
Serve with
fresh vegetables (ผักสด)
steamed vegetables (ผักหนึ่ง)
fried steamed mackerel (ปลาทูนึ่งและทอด)
Instructions
Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
Begin preparing the relish in a mortar and pestle in the same way you would a basic chili relish – start by pounding the garlic with the coriander leaves before adding the kapi and dried shrimp powder.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add the palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Season to a sour leading flavor profile using lime juice.
Add the fresh green chilies. Bruise them using the pestle to release the desired spiciness.