Garlic Chili Relish – Took Prik Gratiam Suk

P a g e garlic with lime juice, salt, sugar and water in small frying pan with lid closed in approx. 20 min. until soft. Cool.

Blend chilies with cooled garlic and a few tbsp. of the garlic broth in a hand blender until fine. Or grind chilies and garlic finely in a mortar and then moisten with a little gravy. Season with tamarind water and lime juice: the relish should taste salty, spicy, sour and sweet.

Bring relish to the table in a baking dish, choosing from the following additions: – raw vegetables, such as cabbage, cucumber, “betel” leaves and chicory.

– Thai basil stems

– cooked vegetables, especially corn cobs

– vegetables cooked in coconut cream, especially chicory

– baked vegetables, preferably Chinese broccoli

– pickled vegetables

– pla grop (crispy fish)

– dried squid

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