Makes 150ml
INGREDIENTS
1-2 small red chillies, seeded and finely chopped
1 clove garlic, crushed
1 tbsp roasted peanuts
4 tbsp coconut milk
2 tbsp fish sauce
juice of I lime
2 tsp sugar
1 tsp chopped coriander leaves

Crush the red chilli together with the garlic and peanuts using a pestle and rtar or food processor.

Add the coconut milk, fish sauce, lime juice, sugar and coriander.

INGREDIENTS
1 tbsp vegetable oil
1 piece shrimp paste, 12mm/l/2in square, or 1 tbsp fish sauce
2 cloves garlic, finely sliced
1 piece fresh ginger, 2cm/3/4in long, peeled and finely chopped
3 small red chillies, seeded and chopped
1 tbsp finely-chopped coriander root or stem
4 tsp sugar
3 tbsp dark soy sauce
juice of 1/2 lime

Thai Dipping Sauce

Heat the vegetable oil in a wok, add the shrimp paste or fish sauce, garlic, ginger and chillies and soften without colouring, for
about 1—2 minutes.

Remove from the heat and add the coriander, sugar, soy sauce and lime juice. Keep in a container for up to 10 days.