Tomato Nam Prik

Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside a grilled rib-eye.


  • 1 large ripe tomato (about 12 ounces), halved around the equator
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons nam pla (fish sauce)
  • 1 teaspoon minced garlic
  • ¼ teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)
  • 2 teaspoons sugar
  • ¼ cup chopped fresh basil (preferably Thai)
  • 1 tablespoon minced dried shrimp (optional)
  • Salt
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      30 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 711 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings.


  1. Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you’re left holding the core, stem and most of the skin. Repeat with the other half.
  2. Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.

15 minutes

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