When I was in Thailand, I fell in love with the regional dips and sauces. From the thicker, savory nam prik served in Isaan (where my mom is from) to the sour, bright naam jim talay served on the islands with freshly grilled sea foods. So fresh and flavorful, and so different from the sweet chili or sriracha found in U.S. Thai restaurants.
My mom's naam jim talay:
This generally comes in a red or green version. The red is made with red chiles and is spicier than the green version. I prefer the fresh, herbacious-ness green sauce.
5 cloves Garlic, peeled
2 Coriander roots (easily found at Asian grocery stores)
A handful Sweet basil leaves
5 Green jinda chilies
1 tbsp Palm sugar or brown sugar
2½ tbsp Fish sauce
3 tbsp fresh Lime juice
2 cloves Pickled garlic
1 tbsp Pickled garlic pickling juice
Roughly chop garlic, roots, basil leaves, and chiles. Add coriander root to the pestle and pound until smooth. Add garlic and pound until incorporated and smooth. Follow with pickled garlic, then chiles, and then basil leaves, then sugar. Carefully add in liquid ingredients and whisk in with pestle. Taste & adjust seasoning as necessary.
You can also throw everything in a blender if you do not have a mortar and pestle.
This sauce is delicious with grilled prawns, roasted fish...even over freshly shucked oysters.
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