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Sweet chili sauce (also known as Thai Sweet chili sauce), known as nam chim kai in Thailand (Thai: น้ำจิ้มไก่; lit. ' dipping sauce for chicken ' ), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine.
The name means "chili paste for in a boat" as it was often eaten while travelling the rivers of Thailand by boat. A sweet, savoury and spicy chili dip, it is served together with fresh vegetables, salted egg and sweet pork. This version also included khamin khao ("white curcuma") and the slightly sour and bitter leaves of makok (Spondias mombin)
Nam phrik (Thai: น้ำพริก, pronounced [ná(ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine.Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste.
A type of chili sauce is Thai sweet chili sauce, [24] [25] which is used as a dipping sauce, a marinade, and for cooking, such as in stir fried dishes. [25] The company Mae Ploy is a major manufacturer of Thai sweet chili sauce. [24] Most major supermarket chain stores in North America carry Thai sweet chili sauce. [25]
Thai-Inspired Coleslaw with Peanut Sauce Joy Bauer This slaw brings together the crispness and nutrition of shredded cabbage, carrots and bell peppers with the green goodness of edamame, scallions ...
Thai name Thai script English name Description and use Bai po ใบปอ Corchorus olitorius (Jute) The leaves are eaten blanched as a dish with khao tom kui (plain rice congee). The taste resembles that of spinach and samphire. Bai yo ใบยอ Noni leaves Leaves are cooked with coconut milk in kaeng bai yo. [4] Buap hom บวบหอม
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Kaeng som (southern Thai name) or kaeng lueang (central Thai name) – a sour curry with fish, vegetables or fruit, deriving its acidity from the use of tamarind juice. Kaeng tai pla – a thick sour vegetable curry made with turmeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots, and eggplant.