Chili relish of coriander leaves (น้ำพริกผักชี ; naam phrik phak chee)

จัดทำโดย หนุมาน
naam phrik roy rot

this content is locked

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน? 

Incorrect username or password.

New account

Incorrect username or password.

This relish is based on the basic chili relish recipe, except that only green chilies are used to complement the lavish herbaceous qualities of the coriander leaves pounded into the relish. Moreover, sweet and sour fruity ingredients are omitted so as not to mask the distinctive herbaceous-waxy taste of coriander.

Serve with:

  • Fresh or steamed vegetables,
  • Fried steamed mackerel.

Recommended prerequisites:
1. Siamese Chili Relishes – The Professional Chef’s Guide
2. How to prepare the basic fermented shrimp paste chili relish (น้ำพริกกะปิมาตรฐาน)

naam phrik roy rot
Chili relish of coriander leaves (น้ำพริกผักชี ; naam phrik phak chee)
This relish is based on the basic chili relish recipe, except that only green chilies are used to complement the lavish herbaceous qualities of the coriander leaves pounded into the relish. Moreover, sweet and sour fruity ingredients are omitted so as not to mask the distinctive herbaceous-waxy taste of coriander.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 15 minutes
Cook Time 5 minutes
Course Chili Relish
Cuisine Thai
Servings 4

Ingredients
  

  • 1/3 cup coriander leaves (ใบผักชี)
  • 1 1/2 tablespoons fermented shrimp paste (kapi)(กะปิย่างไฟ) grilled
  • 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
  • 1/4 teaspoon sea salt (เกลือทะเล)
  • 1/2 tablespoon dried shrimp pounded to powder (กุ้งแห้งป่น)
  • 4 pieces fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด) green only
  • 1/2 teaspoon fish sauce (น้ำปลา)
  • 1 3/4 tablespoons palm sugar (น้ำตาลมะพร้าว)
  • 2 tablespoons lime 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.
Keyword chili relish, naam phrik, nam prik (น้ำพริก)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Subscribe
Notify of

Previous:

Next:

0
Would love your thoughts, please comment.x
()
x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!