vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Nam Prik Kiga

Nam Prik Kiga
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Nam Prik Kiga Recipe, How To Make Nam Prik Kiga Recipe

How to makeNam Prik Kiga?How to cookNam Prik Kiga?Learn the recipeNam Prik Kigaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Nam Prik Kiga

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Nam Prik Kiga
Author : Vahchef
Main Ingredient : chillies
Servings : 0 persons
Published date : November 02, 2016


Ingredients used in Nam Prik Kiga
• Thai chile peppers, sliced thinly - 12 tablespoons.
• Shallots, sliced thinly - 4 tablespoons.
• Garlic, sliced thinly - 2 tablespoons.
• Coriander plant including root, chopped - 3 tablespoons.
• Lime juice - 1 tablespoons.
• Fish sauce - 1 tablespoons.
Method:
Sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor ornbsp;mortar and pestle.nbsp;If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter