Thailand's Pantry Staple: A Fiery Fried Garlic & Chili Relish (Nam Phrik Kratiem)
Details
This Northern Thai-style relish, known as Nam Phrik Kratiem, is a deliciously rustic and versatile condiment that will elevate any meal. Unlike the fresh, liquid dipping sauces, this is a "Nam Phrik Haeng" (dry chili relish) built on the deeply aromatic and savory flavors of fried garlic and toasted chilies. It’s an incredibly simple recipe with a surprisingly complex taste that's spicy, savory, and utterly addictive. Perfect for sprinkling over rice, noodles, soups, or grilled meats, this fiery garlic relish is a true pantry hero.
Ingredients
Instructions
Prepare the Aromatics
Begin by thinly slicing the peeled garlic cloves. For the dried chilies, snip them into small pieces, shaking out and discarding as many seeds as possible to control the heat.
Fry the Garlic
In a small saucepan or wok, heat the vegetable oil over medium heat. Add the sliced garlic and fry, stirring constantly, until it turns a beautiful golden brown and becomes crispy. Be very watchful as it can burn quickly. Using a slotted spoon, remove the fried garlic from the oil and set it on a paper towel to drain. Reserve the garlic-infused oil.
Toast the Chilies
In the same oil, add the dried chili pieces. Fry for just 30-60 seconds until they darken slightly and become fragrant. Remove them promptly with the slotted spoon and drain on a paper towel.
Combine and Pound
Allow the fried garlic and chilies to cool completely. Once cooled, place them in a stone mortar and pestle along with the salt and sugar. Pound the ingredients together into a coarse, flaky relish. You can also use a food processor and pulse carefully to achieve a similar texture, but avoid turning it into a fine powder.
Store
Transfer the finished Nam Phrik Kratiem to a clean, airtight jar. It can be stored at room temperature for several weeks, ready to add a punch of flavor to your favorite dishes.
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