| Nam Prik Kiga 12 tbsp Thai chile peppers, sliced thinly 4 tbsp shallots (or small red or purple onions), sliced thinly 2 tbsp garlic, sliced thinly 3 tbsp cilantro (fresh coriander), chopped 1 tbsp lime juice 1 tbsp fish sauce Sauté the chile, shallots and garlic in a little hot oil. After the mixture cools, purée in a food processor or mortar and pestle. If the cilantro and onions are added at the last minute the mixture will keep for several weeks in the refrigerator. |