Assorted Thai Table CondimentsFeatured

In Thailand the first two condiments below (Nam pla prik and Prik dong) are likely be on every household's table together with a separate small dish of plain white sugar and a separate small dish of ground chili powder. Spoonfulls of each are added to suit individual taste. We suggest you make a portion of Nam pla prik and Prik dong and keep in a jar (non refrigerated) for serving as a condiment in this manner. These condiments keep very well.

Prik Si-iew wan, kratiem dong and Khing Ki mao are less common and usually served for particular dishes.

Our Thai Condiment Caddy is a nice way to serve these.


For 4 Person(s)

Ingredients For Nam Pla Prik

Ingredients For Prik namsom

  • 1 Cup Fresh RED Chiles
  • 1/2 Tablespoon Sugar
  • 1/4 Cup Garlic, Peeled
  • 1 3/4 Cups White Vinegar
  • 1/2 Teaspoon Salt
Buy ingredients for this Recipe

Method for Assorted Thai Table Condiments

Prik dong

Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with white rice vinegar. We aso offer aready-made prik dong.

Prik si-iew wan

Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet dark soy sauce.

Kratiem dong

Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recomended) and topped up with white rice vinegar. We do offer a ready-made kratiem dong.

Khing ki mao

Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Add 1/2 cup white rice vinegar, and fill up the jar with fish sauce.