Assorted Thai Table Condiments
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
- 1 Small Shallot Sliced
- 1 Clove Garlic, Finely Chopped
- 13 Fresh Thai Chile, Sliced
- 7 Tablespoons Fish Sauce
- 4 Tablespoons Lime Juice
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
Method for Assorted Thai Table Condiments
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.
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.