If making a large amount: Combine ingredients in a blender and blend until no big chunks remain, but be careful not to make it completely smooth; a little texture is nice!

Method 1 (Mortar and Pestle): Start by pounding the garlic, chilies, and optional cilantro stems into a paste. Add palm sugar, and pound until it forms a consistent paste. Mix in the Thai chili paste or optional shrimp paste, then add lime juice and fish sauce (or pla ra). Swirl until well combined. If you’re using coconut milk, stir it in now for extra creaminess.

Method 2 (Without Mortar and Pestle): First, combine the finely chopped palm sugar with lime juice and fish sauce until sugar dissolves. Grate the garlic and mince the chilies along with cilantro stems, mixing them into the garlic. If using, incorporate the chili paste or shrimp paste. Return this mix back to the bowl with the fish sauce mixture, combining everything thoroughly. Finally, stir in your coconut milk or pla ra for added flavor.

Avoid over-blending; a bit of texture adds character.

Always taste and adjust ingredients to suit your flavor preference—don’t be shy!

If you add coconut milk, let the dressing rest for a bit; the flavors meld beautifully.

Store your dressing in an airtight container in the fridge for up to a week. The flavors only get better as they mingle over time!

This dressing can be made a day in advance, perfect for meal prep or entertaining.

If your dressing turns out too salty, add a bit more lime juice or sugar to balance it out. If it’s too thick, whisk in a little water or coconut milk.