6 Fresh Thai Chili Sauce Recipes Perfect for Eating with Seafood

Kapanlagi.com - Thailand, a country renowned for its rich culinary delights, holds various secrets of deliciousness in each of its dishes. One of the most prominent is the collection of chili sauces from Thailand that are not only spicy but also fresh.

Thai chili sauces come in a variety of enticing options, from tangy and fresh to savory seafood-flavored. Their uniqueness is made from fresh ingredients such as lime, coriander leaves, and various aromatic spices.

Here are some recipes for Thai chili sauce, which have the perfect combination of Thai chili and seafood dishes creating a unique flavor. Let's check them out!

1. Nam Phrik Noom

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This Thai sambal is a recipe from the Northern region with roasted green chilies that have a smoky flavor. It is perfect to eat with fresh vegetables or fried dishes. Its texture is coarse and has a medium spicy taste. Here’s how to make this Thai sambal recipe:

Ingredients:

- 10 large green chilies

- 5 cloves of garlic

- 3 shallots

- 1 teaspoon of salt

- 1/2 teaspoon of sugar

- 2 tablespoons of lime juice

Instructions:

1. Roast the green chilies, garlic, and shallots until the skin is charred

2. Peel the charred skin from the roasted ingredients

3. Coarsely pound all the roasted ingredients

4. Add salt, sugar, and lime juice

5. Mix well and serve.

2. Nam Phrik Kapi

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Next is a Thai sambal made from shrimp paste that has a strong aroma. Its characteristic is the combination of the savory salty taste from the shrimp paste with the sweet and sour flavor from lime. Here’s how to make this Thai sambal recipe:

Ingredients:

- 10 bird's eye chilies

- 5 curly red chilies

- 3 cloves of garlic

- 4 shallots

- 2 teaspoons of shrimp paste

- 2 limes

- Sugar and salt to taste

Instructions:

1. Roast the shrimp paste until fragrant

2. Fry the chilies and garlic until wilted

3. Pound all the ingredients except the limes

4. Add the lime juice

5. Season with sugar and salt to taste

6. Then you can serve it.

3. Nam Phrik Ong

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This Thai sambal is a thick chili paste made with minced meat cooked together with tomatoes and spices. It has a savory spicy flavor with a sweet touch from the tomatoes. Popular in Northern Thailand. Here’s how to make this Thai sambal recipe:

Ingredients:

- 200g minced meat

- 3 tomatoes, chopped

- 5 red chilies

- 4 cloves of garlic

- 3 shallots

- 2 tablespoons shrimp paste

- Sugar and salt to taste

Instructions:

1. Sauté the garlic and shallots until fragrant

2. Add the minced meat, cook until it changes color

3. Add the tomatoes and shrimp paste

4. Add the ground chilies

5. Cook until thickened and the spices are absorbed

6. Then you can serve it.

4. Nam Phrik Pla

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This Thai sambal is a sauce made with fried crispy salted fish as the main ingredient. It has a salty and spicy taste with a crunchy texture from the fish, making it very suitable for rice. Here’s how to make this Thai sambal recipe:

Ingredients:

- 100g salted fish

- 8 bird's eye chilies

- 4 cloves of garlic

- 3 shallots

- 2 teaspoons of palm sugar

- Lime juice to taste

Instructions:

1. Fry the salted fish until crispy, then crush it coarsely

2. Fry the garlic and chilies until wilted

3. Pound the garlic and chilies

4. Mix with the crushed salted fish

5. Add palm sugar and lime juice

6. Then you can serve it.

5. Nam Phrik Num Prik Pow

This Thai sambal has a thick paste-like texture, with a sweet and spicy flavor and a fragrant aroma from roasted chilies. This Thai sambal is often used as a stir-fry seasoning or a dipping sauce. Here’s how to make this Thai sambal recipe:

Ingredients:

- 15 dried red chilies

- 8 shallots

- 6 cloves of garlic

- 3 tablespoons of dried shrimp

- 4 tablespoons of oil

- 2 tablespoons of palm sugar

- 1 teaspoon of salt

Instructions:

1. Soak the dried chilies until soft

2. Roast the shallots, garlic, and dried shrimp until fragrant

3. Blend all the roasted ingredients

4. Sauté with oil until fragrant

5. Add sugar and salt, cook until thickened

6. Store in an airtight container

7. And you can serve it.

6. Nam Phrik Ma Kham

This is a Thai chili sauce with a dominant sour taste from tamarind, combined with sweet and spicy flavors. Its texture is thick and suitable for dipping or as a cooking seasoning. Here’s how to make this Thai chili sauce recipe:

Ingredients:

- 100g tamarind, seeds removed

- 10 bird's eye chilies

- 5 cloves of garlic

- 4 shallots

- 3 tablespoons palm sugar

- 2 teaspoons fish sauce

- 1 teaspoon salt

- Enough hot water

Instructions:

1. Soak the tamarind in hot water, strain, and take the liquid

2. Fry the garlic and chilies until wilted

3. Blend the fried garlic and chilies

4. Cook the tamarind water with the blended spices

5. Add palm sugar, fish sauce, and salt

6. Cook until thickened and reduced

7. Let it cool before serving.

Those are some recipes for Thai chili sauce that you can make. After reading this article, KLovers must try to make it right away, because if not now, when else?

(kpl/dhm)