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)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- 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.
- 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.