Prig Nam Pla | THIS is ONE Sauce That I Use Every Day on MY Food

Prig Nam Pla | THIS is ONE Sauce That I Use Every Day on MY Food
Chef Pi Tou will be showing us how to make Prig Nam Pla for Thai food and also how to store it at home.
This will bring your Thai cooking to a whole new level.
Ingredients
PRIG NAM PLA (Fish sauce with chilli)
1 Whole lime
3 to 4 Tbsp Fish sauce ( although we ended up putting a bit more)
Thai red birds eye chilli ( as many as you can handle)
5 Cloves of garlic ( you could use red onion instead or even use both)
5 Thai green birds eye chilli
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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[@suebowman7258]

This sauce looks good and fast. Thank you for the tips on mixing the lime juice before the chili peppers. I noticed no sugar. I will make it this weekend. This channel should have more viewers.

[@FitousThaiKitchen]

You are so welcome

[@ray7419]

Love all the chilies. Looks delicious. 🌶️😊

[@trueblue7779]

Looks so so good! How long does it last for in the fridge?

[@sjaw100]

Wonderful…my favorite side dish! Thanks from Singapore 🇸🇬

[@FitousThaiKitchen]

Welcome from London

[@PaperRouteFR]

Its like making Vietnamese nuc mam 😋

[@FitousThaiKitchen]

i think the Vietnamese one is more mellow and subtle due to having water in it

[@dgred1610]

Hi, for how long could I keep it in the fridge? Thanks for sharing!

[@FitousThaiKitchen]

this is best eaten fresh, and is simple enough to make each day in small quantities, otherwise you could keep the infused liquid and top it up with fresh ingredients. otherwise a couple of days in the fridge is fine