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Nam Jim Gai (Sweet Chili Dipping Sauce)
by Debbie Elkind
Magazine Issue: U.S. Vol. 5.4
Nam Jim Gai
(Sweet Chili Dipping Sauce)

This sauce makes a fantastic accompaniment to most Thai dishes and is added like salt and pepper. Once cooked this can be stored in a bottle for about one month at room temperature.

(serves 4)

3/4 cup finely chopped coriander root
5 cups chopped pickled garlic
7 finely chopped big, red chilies
3 1/2 cups sugar
2 cups white radish, cut into thin strips
1 1/2 cups vinegar
1/4 t salt

Put all ingredients into a pan, and simmer on low heat about 20 minutes, until sauce is thick. Stir occasionally.

Cross References:
Gai Hor Bai Toey (Chicken in Pandanus Leaves)
See Krong Tord Gratium (Fried Spare Ribs with Garlic)

Original Source:
Thai Me Up

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