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| This classic, spicy dipping sauce recipe is from the Chiang Mai region and always included in celebrations and festivals when people traditionally sit on the floor and enjoy a range of dishes eaten with sticky rice. |
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| Ingredient |
| 4 slices galangal, finely chopped |
| 8 dried chillies, deseeded and soaked in warm water |
| 5 garlic cloves, peeled and chopped |
| 11/2 shallots, finely chopped |
| 1/2 teaspoon salt |
| 1 teaspoon shrimp paste |
| 15 cherry tomatoes, halved |
| 2 tablespoons vegetable oil |
| 300 g (101/2 oz) pork (or chicken) mince |
| 2 tablespoons water |
| 1/2 tablespoon Tamarind Juice |
| 1/2 tablespoon fish sauce |
| 3 teaspoons caster sugar |
| Fresh vegetables, such as lettuce, cucumber, Thai aubergines, Chinese cabbage leaves, steamed green beans, to serve |
| 2 coriander leaves, to garnish |
| Preparation |
| Using a pastle and mortar, pound the galangal, chillies, garlic, shallots, salt and shrimp paste, then tranfer to a mixing bowl. Add the cherry tomatoes and mix together well. |
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Heat the oil in a wok, add the pounded paste and cook until golder brown, add the pork and cook for a further 10 minutes. Reduce the heat, add the water, tamarind juice, fish sauce and sugar and simmer for 5 minutes, stirring often, until the dip thickens. |
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Serve in a bowl with the fresh vegetables arranged on a plate beside it ready for dipping and garnish with coriander.
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Medium-hot
Serves 4 as part of a Thai meal
Preparation and cooking time: 30 minutes
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