Recipes - Thai

Northern Thai Sauce
Northern Thai Dipping Sauce


The Northern Thai Dipping Sauce one of the most popular dishes, served with various kinds of vegetables. It originated in the North, but Thais from all regions are fond of it. It's wonderful for topping rice vermicelli, served as a light meal, or used as cooking sauce for various stir fried.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Condiment and Dipping
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

1 large dried chilli (deseeded and soak until soft and sliced)
1½ tbsp lemongrass (finely sliced)
¼ cup shallot (sliced)
1½ tbsp garlic (sliced)
1 tbsp salted soy bean
¼ cup minced pork or chicken
1 cup small cherry tomatoes (halved)
1 tbsp finely chopped garlic
2 tsp salt
½ cup water
1 sprig coriander (coarsely chopped)
1 stalk spring onion (finely sliced)
2 tbsp oil




Steps:
  1. Combine dried chilli, lemongrass and salt in a mortar and pound until fine, adding shallot, garlic and salted soy bean, continue pounding until become fine paste.
  2. Add tomatoes to the paste and gently pound together, until well combined Transfer the mixture into a mixing bowl, add the minced pork and mix well
  3. Stir fry chopped garlic in heated oil over low heat, until fragrant. Combine curry mixture and stir well, adding water and stir fry until well cooked and thickens. Remove from heat
  4. Place the mixture in a serving bowl, top with spring onion and coriander. Serve as dipping with vegetables; ie. Carrot stick, cucumber, celery, etc. and pork crackling as an entrée.
  5. Your Northern Thai Dipping Sauce is ready!

Hint: It is also good for topping rice vermicelli, served as a light meal, or used as cooking sauce for various stir fried.


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Northern Thai Sauce

Northern Thai Sauce

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The Northern Thai Dipping Sauce one of the most popular dishes, served with various kinds of vegetables. It originated in the North, but Thais from all regions are fond of it. It's wonderful for topping rice vermicelli, served as a light meal, or used as cooking sauce for various stir fried.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Condiment and Dipping
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

1 large dried chilli (deseeded and soak until soft and sliced)
1½ tbsp lemongrass (finely sliced)
¼ cup shallot (sliced)
1½ tbsp garlic (sliced)
1 tbsp salted soy bean
¼ cup minced pork or chicken
1 cup small cherry tomatoes (halved)
1 tbsp finely chopped garlic
2 tsp salt
½ cup water
1 sprig coriander (coarsely chopped)
1 stalk spring onion (finely sliced)
2 tbsp oil

Instructions
  1. Combine dried chilli, lemongrass and salt in a mortar and pound until fine, adding shallot, garlic and salted soy bean, continue pounding until become fine paste.
  2. Add tomatoes to the paste and gently pound together, until well combined Transfer the mixture into a mixing bowl, add the minced pork and mix well
  3. Stir fry chopped garlic in heated oil over low heat, until fragrant. Combine curry mixture and stir well, adding water and stir fry until well cooked and thickens. Remove from heat
  4. Place the mixture in a serving bowl, top with spring onion and coriander. Serve as dipping with vegetables; ie. Carrot stick, cucumber, celery, etc. and pork crackling as an entrée.
  5. Your Northern Thai Dipping Sauce is ready!

Hint: It is also good for topping rice vermicelli, served as a light meal, or used as cooking sauce for various stir fried.

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