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JULY 4

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Thailand Recipes

Nam Prik Kiga

This is a popular dip for barbecued foods Ingredients:

1 tbsp Oil
6 tbsp Green Birdseye chillies, thinly sliced
6 tbsp Red Birdseye chilies, thinly sliced
4 tbsp Shallots, thinly sliced
2 tbsp Garlic, thinly sliced
3 tbsp Coriander, chopped
1 tbsp Lime Juice
1 tbsp Fish Sauce

Preparation:

1. Heat the oil in a wok or frying pan add the chilies, shallots and garlic and sauté for a few minutes. Remove from the heat and allow to cool.

2. Transfer to a food processor, add the remaining ingredients and puree until smooth. Serve cold.

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