Dry-fried galangal-chile dip (Naam phrik kha) from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand (page 180) by Andy Ricker and J. J. Goode

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sticky rice (Khao niaw); Thai-style pork ribs (Sii khrong muu yaang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title this is a spice blend, not a dip.

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