About this recipe:Nam prik translates to 'chilli water' in Thai. This ubiquitous sauce in Thailand is used for adding spice to a number of dishes. It's great with seafood, such grilled mackerel or steamed mussels.
6 fresh Thai red chillies (bird's eye chillies)
2 kaffir lime leaves
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons fish sauce
1 lime, juiced
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Method Prep:5min › Ready in:5min
Pound the chillies, kaffir lime leaves, garlic, salt and sugar using a mortar and pestle until smooth. Mix in remaining ingredients. Serve in a communal dish or individual dishes.