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Nam phrik ( Thai: น้ำพริก, pronounced [ná (ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients ...
Nam phrik kha – thick relish made with roasted chilies, garlic, galangal, and salt. This specialty is often served as a dip for steamed mushrooms or steamed sliced beef shank. Nam phrik nam oi – brown sugar chili sauce – brown cane sugar sauce is good as a dip for such sour tasting fruit as green mangoes, mango plums, or tamarinds.
Gouineau's recipe echoed Phia Sing's recipe for khao poon nam phrik. The two recipes consisted of using already cooked pork and fish combined and mashed in a pestle and mortar with spices and herbs before adding the mixture to freshly squeezed coconut milk, padaek, and broth. The dish is served with finely sliced banana flower, bean sprouts and ...
Phat phrik khing or pad prik king ( Thai: ผัดพริกขิง, pronounced [pʰàt pʰrík kʰǐŋ]) is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is heated until it turns ...
ข้าวหมูกรอบหมูแดง. Mixed crispy pork and red roast pork on rice. Slices of mu krop (crispy pork) and mu daeng ( red roast pork) served on rice, and often covered with a sticky soy or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side.
sugar. Media: Phat kaphrao. Phat kaphrao ( Thai: ผัดกะเพรา, pronounced [pʰàt kā.pʰrāw]; transl. stir-fried holy basil ), also spelled pad krapow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand. [1] This dish has garnered a reputation for its appetising appearance and flavour.
Nam Phrik Num (Thai: น้ำพริกหนุ่ม, pronounced [nám pʰrík nùm]) is a kind of “Nam phrik”. It is commonly served in a small bowl or saucer placed by the main dish as a condiment or a dip, mostly for uncooked or boiled vegetables, sticky rice , or pork crackling.
lemongrass) coconut milk. Media: Red curry. Some of the ingredients for the paste. Red curry ( Thai: แกงเผ็ด, RTGS : kaeng phet, pronounced [kɛːŋ pʰèt], lit.: 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein ...