Open the coconut and
set the juice aside. Chop the coconut flesh and grill it until slightly
colored. Cut the meat of the chicken bones. Add 1.5 liter water to the
bones and cook 20 minutes, discard the bones. Add salt, coconut juice,
lemon juice, palm sugar, chicken meat, coconut pieces, chili peppers
and mushrooms and simmer for 10 minutes. Add fish sauce, and coriander.
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Make a fine paste out
of all the ingredients, using a kitchen machine or a pestle and mortar.
Serve with omelet and fresh vegetable such as cucumber, lettuce, spring
onion, carrot or cabbage.
Nahm Prik is a spicy
relish and should be eaten with for instance raw or cooked vegetables.
There are many forms of Nahm Prik, but this one (Nahm Prik Gapi or Shrimp
paste relish) is often used as a basis.
Serve the nahm prik for instance on the 16th of
January, the
Thai Teacher's Day,
according to the UNESCO Resolution for Appreciation of teachers.
Click on culinary calendar for
Links between cooking and celebration.
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