Chilis In Oil (nam Prik Pow)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Condiments, Sauces, Thai | 1 | Servings |
INGREDIENTS
| 4 | T | Oil |
| 3 | T | Finely chopped garlic |
| 3 | T | Finely chopped shallots |
| 3 | Dry red chilis, deseeded | |
| coarsely chopped | ||
| 2 | T | Sugar |
| 1 | t | Salt |
INSTRUCTIONS
Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
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Nutrition (calculated from recipe ingredients)
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Calories: 661
Calories From Fat: 497
Total Fat: 56.2g
Cholesterol: 0mg
Sodium: 2334.7mg
Potassium: 227.5mg
Carbohydrates: 40.6g
Fiber: 1.6g
Sugar: 27.8g
Protein: 2.8g