Recipes › Thai › Pastes, sauces and basics

Thai pastes, sauces and basics recipes

6 Thai pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

Khanom chin, sourced from Thailand. Rice soaked until it sours, ground, and extruded straight into boiling water. vegan.
Nam phrik kapi, sourced from Thailand. A thin salty dip built on shrimp paste toasted first, with everything else pounded in raw.
Nam phrik long ruea, sourced from Thailand. A dip served as a composed plate, with the accompaniments part of the dish rather than beside it. Pork, Duck, Fish, Egg.
Nam phrik num, sourced from Thailand. Green chillies grilled whole and skinned before they are pounded, so the dip tastes of smoke.
Nam phrik ong, sourced from Thailand. A simmered dip rather than a pounded one, cooked down with pork and tomato until the oil separates. Pork.
Sangkhaya, sourced from Thailand. The custard itself rather than a finished sweet, steamed in a bowl and spooned over other things. Duck, Egg.

Or widen it