nam pla prik

bird chiles

Some friends recently gifted us with a bag of fresh Thai bird chiles. They’re amazingly hot! We can only manage about two in a stir-fry (and even that gives everyone in the kitchen a sneezing fit), so it didn’t look like we’d make it through the bag before they started to spoil, which would have been a terrible shame. One afternoon when I was spending some time in the kitchen I threw together a batch of nam pla prik to use some of them up.

nam pla prik

Easiest recipe in the world, as long as you wear rubber gloves. Take about half a cup of stemmed bird chiles and finely chop them. Scrape them, seeds and all, into a clean jar. Pour fish sauce over to cover. Keep in the fridge indefinitely, adding more chiles or fish sauce as necessary to keep the sauce going. Use as a condiment for anything that needs a little extra salt or spice.

I just ate a lot of this dribbled over steamed broccoli with a squeeze of lime. More than a little heat, especially if you get the seeds, but so very good.

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