Spicy, salty and the perfect accompaniment to rice, Thai relishes are a key part of the cuisine. They tend to be served with herbs or vegetables like cucumbers or long beans. Luke Farrell notes that 'this salty paste called nam chub is on every table in southern Thai khao gaeng restaurants' and explains that 'the little black dots in Thai shrimp paste are the eyes, a lot of them peppered through the paste denotes high quality.' Calamansi limes are best for this relish, but regular limes work too.

See the full recipe here: https://www.greatbritishchefs.com/recipes/southern-shrimp-paste-chilli-paste-recipe

Subscribe to Great British Chefs YouTube channel: http://togbc.com/chansub

Follow Great British Chefs here:
Facebook: https://www.facebook.com/greatbritishchefs
Instagram: https://www.instagram.com/gbchefs
Twitter: https://twitter.com/gbchefs
Pinterest: https://www.pinterest.co.uk/gbchefs

Visit our shop: https://shop.greatbritishchefs.com/