Thai Sauces, Thai dips and Curry pastes
|Thai cuisines relies upon a wealth of sauces and dips to enhance the flavor of any dish. Fish sauce (nam pla) is considered an essential ingredient in many of these recipes, imparting a distinctive saltiness. Peppers of different varieties impart the distinctive hotness, and the other herbs and spices provide the varieties of flavors.|
| Green Mango Dip (Nam Prik Ma-Muang)
A good dip with seafood and fish, fresh vegetables, and boiled egg.
|Red Curry Paste (Nam Prik Gaeng ped)
Red and green curry pastes are the basis for most Thai curries.
|Hell Dipping Sauce (Nam Prik Na-Rok)
Because it keeps well, this sauce was traditionally used by travelers.
| Peanut Sauce (Nam Jim Satay)
This richly flavored sauce is usually served with satays.
| Massaman Curry Paste (Nam Prik Gaeng Massaman)
A different style of curry paste, this reflects an Indian influence.
| Black Chili Paste (Nam Prik Pow)
This dip will give any food a much richer taste, and add spiciness.
| Chili in Vinegar (Prik Dong)
This very simple sauce adds flavor to any dish.
| Fish Sauce with Chili (Nam Pla Prik)
Most popular all the sauces, this can be served with most dishes.
| Northeast Anchovy Paste (Jaew Bong)
This paste is a very popular dip, used in the Northeast to add flavor to any fresh vegetableor cooked meat.
|Spicy Anchovy Dip (Nam Prik Jaew)
The charcoal-broiled lemon grass and shallots give this dip a richer flavor ideal for barbecued meats such as barbecued chicken (gai yang)
|Pickled Fish Dipping Sauce (Nam Prik Pla-Raa)
The pickled fish and fresh fish together make this thicker dipping sauce suitable for any selection of fresh vegetables.