Old Fashioned Lemongrass and Chili Relish (naam phrik dtakhrai ; สูตรทำน้ำพริกตะไคร้)

By: Hanuman
🔊 Listen to the Thai name pronunciation
Nam Prik

The uniqueness of Thai cuisine and its hefty appeal to foreigners can be attributed to perfectly layered flavors, the discriminating selection of optimal ingredients, and a wide variety and range of dishes.

Nevertheless, at the heart of Thai cuisine lies a group of dishes that are less familiar to the outside world: dishes that speak from the soul of the country, narrating the story of the land, its people, and their culture.

Thai chili relishes (nam prik)

this content is locked

Unlock exclusive content!

Log in now or become a valued subscriber 

Login

Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

Chili relishes (nam prik) are made by pounding chilies together with salty ingredients such as fermented shrimp paste, salted or dried shrimp, to which various proteins are added. The mix is then further seasoned to sour, salty and sweet flavors.

Bursting with tastes, chili relishes are served in a central bowl and eaten along with rice and a wide variety of condiments, sweet pork, grilled fish, salted meat, and vegetables picked fresh from the garden.

The evolutionary roots of chili relishes are found in the simple blending of chili with salt to season rice.

For today’s menu, I have chosen to present a nam prik recipe that is not very far from that stage in evolution, and that takes almost no time to prepare.  For an old-fashioned relish, it offers a pungent kick that can be extremely satisfying in modern settings – and would be politically correct on the menus of health enthusiasts.

The citrus aromatics of the lemongrass are preserved almost intact and go very well with the peppery aroma of pungent fresh chilies. It is served with a range of blanched vegetables, steamed or fried fish, sweet pork, and of course, a bowl of rice – a balanced meal, full of nutrients and health.

Nam Prik Takhrai Recipeสูตรทำน้ำพริกตะไคร้
Hanuman from Thaifoodmaster
The citrus aromatics of the lemongrass are preserved almost intact, and go very well with the peppery aroma of pungent fresh chilies. It is served with a range of blanched vegetables, steamed or fried fish, sweet pork and, of course, a bowl of rice – a balanced meal, full of nutrients and health.
4 from 1 vote

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Nam Prik
Cuisine Thai
Servings 4

Ingredients
  

  • 1 tablespoon dried shrimp (กุ้งแห้ง)
  • 1/2 teaspoon sea salt (เกลือทะเล)
  • 2 tablespoons lemongrass (ตะไคร้) finely chopped (about 3 stalks)
  • 5-7 fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
  • 1/2 teaspoon fermented shrimp paste (kapi)(กะปิย่างไฟ)
  • 1/2 teaspoon palm sugar (น้ำตาลมะพร้าว)
  • 1/2 tablespoon fish sauce (น้ำปลา)
  • 1 teaspoon lime juice (น้ำมะนาว)

Instructions
 

  • Pound together dried shrimp and salt.
    นำเอากุ้งแห้ง เกลือป่น ลงไปโขลกด้วยกันให้ละเอียด
  • Add chopped lemongrass.
    ใส่ตะไคร้ซอยลงไป
  • Add bird’s eye chilies.
    ใส่พริกขี้หนูลงไป
  • Pound together.
    โขลกทั้งหมดให้ละเอียด
  • Pound into a smooth paste.
  • Add grilled fermented shrimp paste.
    เติมกะปิเผาลงไป
  • Add palm sugar.
    ตามด้วยน้ำตาลมะพร้าวลงไป
  • Add fish sauce.
    เติมน้ำปลา 1/2 ช้อนโต๊ะ
  • Squeeze a wedge of lime.
    บีบมะนาว
  • Mix everything together.
    คนส่วนผสมทั้งหมดให้เข้ากันดี
  • Serve with steamed and fried mackerel, sweet pork, salted duck eggs, and an assortment of fresh and boiled vegetables.
    รับประทานแกล้มกับปลาทูทอด หมูหวาน ไข่เค็ม และผักลวก ผักสดต่าง ๆ
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:

56
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!