Thai Condiments

In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours. I just keep them together in my refrigerator in a plastic tub, shoe box size.

Slice 2/3 cup Phrik Kee Nue (Thai Bird’s Eye chiles)
or
Prik Chee Fa (Thai Dragon chiles)

Place chiles in a glass jar (1 pint size), Fill with rice vineagar. For a real zip I use coconut vinegar.

Thai Condiments

In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours. I just keep them together in my refrigerator in a plastic tub, shoe box size.

Nam pla phrik:
This is the most basic and necessary of all Thai condiments. Slice 2/3 cup Phrik Kee Nue (Thai Bird’s Eye chiles) or Prik Chee Fa (Thai Dragon chiles) and place in a glass jar (1 pint size), Fill with fish sauce(Nam Pla)

Prik dong:
Slice 2/3 cup Phrik Kee Nue (Thai Bird’s Eye chiles) or Prik Chee Fa (Thai Dragon chiles) and place in a glass jar (1 pint size), Fill with rice vineagar. For a real zip I use coconut vinegar.

Prik siyu wan:
Slice 2/3 cup Prik Chee Fa (Thai Dragon chiles) or jalapenos in a glass jar (1 pint size), Fill jar with sweet dark soy sauce.

Khing ki mao:
Julienne 2/3 cup of fresh ginger into match stick sized pieces. Place in a 1 pint jar. Add half a cup of Mekong whiskey (Mekong is a whiskey made from Rice. If you can't find it use rum or sherry. Add half a cup of rice vinegar, and fill up the jar with fish sauce.

Prik nam siyu wan:
¼ cup grated fresh ginger, ¼ cup chopped shallots, ¼ cup sliced prik chi fa (Thai Dragon Chiles) Place in a glass jar and fill with Sweet dark soy stirring to eliminate air bubbles. Seal and keep in the refrigerator for a week.

Pak nam pla
¼ cup onions, celery & Chinese white radish, sliced; Fish sauce
Place ingredients in a 1 cup container, fill with fish sauce, stir briefly and top off Keep in the fridge for a week.