Skip to main content
Epicurious
Cookbooks

Chile-Lime Sauce

By Kathy Brennan and Caroline Campion

4.6

(3)

Image may contain Plant Food and Produce
Photo by Maura McEvoy

This condiment, also known as nam pla prik, is fantastic on Thai Beef Salad, spooned onto plain or fried rice and grilled meats or fish, or as a dipping sauce for raw vegetables, spring rolls, and summer rolls. The sauce is traditionally made with bird's eye chiles, but jalapeño will work well, too.

Recipe information

  • Yield

    Makes about 1/2 cup (120 ml)

Ingredients

1/4 cup (60 ml) fresh lime juice
2 tablespoons fish sauce
1 large garlic clove, minced
1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste
1 packed tablespoon light brown sugar

Preparation

  1. In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.

Image may contain: Advertisement, Poster, Paper, Brochure, Flyer, Cutlery, and Fork
From The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule © 2017 by Kathy Brennan and Caroline Campion. Reprinted with permission from Abrams Books. Buy the full book from Amazon.
TagsSauceSalad DressingSaladThaiSoutheast AsianAsianLimeCitrusFruitJalapeñoChileVegetableThai ChileDinnerDairy FreeGluten FreeNut FreeRawQuickEasy5 Ingredients or Fewer30 Minutes or LessMeal PrepMake AheadNo-CookCookbooks

See Related Recipes and Cooking Tips

Read More
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.