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

Name: Chili relish of coriander leaves (น้ำพริกผักชี ; naam phrik phak chee)
Prep time: 15 min
Cook time: 5 min
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); fresh vegetables (ผักสด); steamed vegetables (ผักหนึ่ง); fried steamed mackerel (ปลาทูนึ่งและทอด)

พ.ค. 24, 2022 0 ความคิดเห็น

จัดทำโดย หนุมาน

เนื้อหานี้ถูกล็อค

สมัครสมาชิก เพื่ออ่านเพิ่มเติม. ลืมรหัสผ่าน?

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.

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

No ratings yet

Add your own recipe notes

You must be a member to use this feature

Print Recipe Pin Recipe

Add to Collection Add to Shopping List

Prep Time 15 mins

Cook Time 5 mins

Course Chili Relish

Cuisine Thai

Servings

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 to everything right away. Unlock more than 40 Masterclasses, over 150 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 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 40 Masterclasses, over 150 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.