Thai condiment Recipes
These Thai recipes are written for you to know how to cook the Thai food that Thais eat in Thailand every day. These recipes have successfully taught millions of westerners, expatriates and Thai students abroad how to cook Thai food so that it tastes like food from home.
While each of these Thai recipes originated from our families, the Bankgok restaurants or foodcarts we love and the Thai cooks we respect, we have put them through rigorous testing prior to publishing. Each recipe has been tested, not just by experienced Thai cooks, but by regular western people learning at home. Creating these recipes, we explored variations in preparation, cook's taste buds, food knowledge backgrounds, and western kitchens. Please let us know how they worked for you.
Enjoy great Thai food the way it's meant to be loved.
Prig Nam Som
Hot, sour red chili sauce.
Sliced cucumber in vinegar
Golden brown garlic in oil.
Crunchy, golden brown fried shallots.
Hot, spicy powdered chili peppers.
Pak Gard Dong
Mustard greens pickled sour.
Prig Dong Nam Som
The classic Thai condiment of hot peppers pickled on vinegar.
Sour pickled red scallions with crunchy bulbs.
Thinly sliced baby ginger, pickled in vinegar.
Nam Prig Pud Mungsa Virat
A well-balanced, slightly hot paste for the table that spices many dishes well.