Barbeque dipping sauce

Name: Barbeque dipping sauce
Cuisine: Thai
Ingredients: 1 tablespoon Thai fish sauce (nam pla); groundnut oil, for frying; 4 tablespoons finely chopped fresh coriander leaves and stalks; 4 tablespoons finely chopped fresh coriander leaves and stalks; juice of 2 limes; 1 tablespoon Thai fish sauce (nam pla); 4 tablespoons finely sliced red shallots; 8 garlic cloves, peeled and finely chopped; 6 tablespoons finely sliced small, fresh green chillies; 6 tablespoons finely sliced small, fresh red chillies

Nam Jim Kiga

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

6 tablespoons finely sliced small, fresh green chillies
6 tablespoons finely sliced small, fresh red chillies

Asia
Thailand
Sauce
Fish course
Pescatarian
Gluten-free

Method

Heat a little oil in a wok or heavy-based pan and gently fry the chillies, shallots and garlic until they are just soft and slightly golden.
Put in a food processor with all the other ingredients and whiz to a purée.
Serve in a bowl as a dipping sauce.