Chile Dip - Northern Thai Cuisine

Recipe By:
Christina
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Chile Dip Northern Thai Cuisine
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  • Total Time 25 min Ico-add
  • Yield 1 Batch
  • Level Medium

Known in its native country as larb, this chile dip from northern Thailand is milder than variations of the same dish found in central and northeastern Thailand.
 

Ingredients

  • 5 dried chiles; seeded, soaked and chopped
  • 1/2 teaspoon salt
  • 2 tablespoons garlic, finely chopped
  • 6 tablespoons shallots, finely chopped
  • 1 tablespoon shrimp paste
  • 3 tablespoons vegetable oil
  • 1 cup minced pork
  • 1 cup tomato, diced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • Sliced eggplant, cucumber and cabbage
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Directions

  1. 1. Grind together the dried chilies, salt, garlic, shallots and shrimp paste until smooth.
  2. 2. Heat the oil in a frying pan. Fry the paste for one minute being careful not to burn it. Add the minced pork and tomato. Simmer for 10 minutes.
  3. 3. Add the fish sauce, sugar and lime juice; mix thoroughly.
  4. 4. Serve with sliced eggplant, cucumber and cabbage slices as well as steamed rice.