Atlanta restaurateur Ford Fry of King + Duke puts a spin on the classic Thai spicy chile sauce, nam prik pao, by adding lemongrass, honey and fresh lime juice and infusing it with Thai basil. Spoon over some roast chicken or toss with your favorite roast vegetables.
To learn more, read "Ford Fry's Secret Weapon."
Ford Fry's Nam Prik Pao Sauce
Recipe adapted from Ford Fry, King + Duke, Atlanta, GA
Yield: 1½ cups
Prep Time: 20 minutes, plus resting time
Cook Time: N/A
Total Time: 20 minutes, plus resting time
10 Thai chiles, stemmed and roughly chopped
¼ cup finely chopped lemongrass (about 1 stalk, trimmed, outer leaves removed, pale-green parts only)
2 tablespoons honey
1 cup nam prik pao (Thai sweet chili paste), such as Pantai or Maeri brand
¼ cup fresh lime juice
2 tablespoons fish sauce
½ cup loosely packed Thai basil leaves
Place the chiles and lemongrass in a food processor and blend until finely minced. Combine the chile-lemongrass mixture and the honey in a small bowl and allow to infuse for at least 1 hour or up to 4 hours. Add the remaining ingredients, cover and place in refrigerator for at least 1 hour or overnight to infuse. Remove and discard the Thai basil before using. Will keep for up to 4 months.
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