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Chile-Lime Sauce

By Kathy Brennan and Caroline Campion

4.6

(3)

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Photo by Maura McEvoy

This condiment, also known as nam pla prik, is fantastic on Thai Beef Salad, spooned onto plain or fried rice and grilled meats or fish, or as a dipping sauce for raw vegetables, spring rolls, and summer rolls. The sauce is traditionally made with bird's eye chiles, but jalapeño will work well, too.

Recipe information

  • Yield

    Makes about 1/2 cup (120 ml)

Ingredients

1/4 cup (60 ml) fresh lime juice
2 tablespoons fish sauce
1 large garlic clove, minced
1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste
1 packed tablespoon light brown sugar

Preparation

  1. In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.

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From The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule © 2017 by Kathy Brennan and Caroline Campion. Reprinted with permission from Abrams Books. Buy the full book from Amazon.
TagsSauceSalad DressingSaladThaiSoutheast AsianAsianLimeCitrusFruitJalapeñoChileVegetableThai ChileDinnerDairy FreeGluten FreeNut FreeRawQuickEasy5 Ingredients or Fewer30 Minutes or LessMeal PrepMake AheadNo-CookCookbooks

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