Thai Sauces, Thai dips and Curry pastes

Thai cuisines relies upon a wealth of sauces and dips to enhance the flavor of any dish. Fish sauce (nam pla) is considered an essential ingredient in many of these recipes, imparting a distinctive saltiness. Peppers of different varieties impart the distinctive hotness, and the other herbs and spices provide the varieties of flavors.
Green Curry Paste-Nam Prik Gaeng Keow Wan

Green Curry Paste (Nam Prik Gaeng Keow Wan)
Green curry paste is used to make the hottest of all Thai curries.

Green Mango Dip (Nam Prik Ma-Muang) Green Mango Dip (Nam Prik Ma-Muang)
A good dip with seafood and fish, fresh vegetables, and boiled egg.
Red Curry Paste (Nam Prik Gaeng ped)Red Curry Paste (Nam Prik Gaeng ped)
Red and green curry pastes are the basis for most Thai curries.
Hell Dipping Sauce (Nam Prik Na-Rok)Hell Dipping Sauce (Nam Prik Na-Rok)
Because it keeps well, this sauce was traditionally used by travelers.
Peanut Sauce (Nam Jim Satay) Peanut Sauce (Nam Jim Satay)
This richly flavored sauce is usually served with satays.
Massaman Curry Paste (Nam Prik Gaeng Massaman) Massaman Curry Paste (Nam Prik Gaeng Massaman)
A different style of curry paste, this reflects an Indian influence.
Black Chili Paste (Nam Prik Pow) Black Chili Paste (Nam Prik Pow)
This dip will give any food a much richer taste, and add spiciness.
Chili in Vinegar (Prik Dong) Chili in Vinegar (Prik Dong)
This very simple sauce adds flavor to any dish.
Fish Sauce with Chili (Nam Pla Prik) Fish Sauce with Chili (Nam Pla Prik)
Most popular all the sauces, this can be served with most dishes.
Northeast Anchovy Paste (Jaew Bong) Northeast Anchovy Paste (Jaew Bong)
This paste is a very popular dip, used in the Northeast to add flavor to any fresh vegetableor cooked meat.
Spicy Anchovy Dip (Nam Prik Jaew)Spicy Anchovy Dip (Nam Prik Jaew)
The charcoal-broiled lemon grass and shallots give this dip a richer flavor ideal for barbecued meats such as barbecued chicken (gai yang)
Pickled Fish Dipping Sauce (Nam Prik Pla-Raa)Pickled Fish Dipping Sauce (Nam Prik Pla-Raa)
The pickled fish and fresh fish together make this thicker dipping sauce suitable for any selection of fresh vegetables.