Nam Prik Num (Northern Thai Green Chili Dip)
Nam Prik Num (Northern Thai Green Chili Dip) - kvalifood.com
A smoky, pounded chili dip from northern Thailand (Lanna cuisine). Large mild green chillies, garlic, and shallots are charred whole over open flame, then pounded in a mortar into a coarse, fibrous paste. No sugar in the traditional version – sweetness comes from the natural sugars in the charred vegetables.
Makes ca. 250 ml
Ingredients
- 200 g large mild green chillies (Anaheim, banana peppers, or similar)
- 50 g shallots (3-4 small Thai shallots)
- 25 g garlic (4-5 cloves)
- 15 g fresh cilantro, roughly chopped
- 1-2 tbsp fish sauce
- 1-2 tsp fresh lime juice
- 1 pinch salt
Directions
Char the whole chillies, unpeeled garlic, and unpeeled shallots over a hot grill, under a broiler, or in a dry cast-iron pan. Turn occasionally. Garlic and shallots take about 5 minutes. Chillies need 8-10 minutes until blistered and blackened all over and fully soft.
Transfer charred chillies to a bowl, cover tightly, and let sit 10-15 minutes. The steam loosens the skins.
Peel the charred skins from chillies, garlic, and shallots. Remove chili stems. Some charred bits remaining are fine.
In a mortar, pound garlic and shallots first with a pinch of salt until broken down. Add chillies and pound to a coarse, rough paste – not smooth.
Add chopped cilantro and pound briefly. Stir in fish sauce and lime juice. Taste and adjust.
Notes
The texture should be chunky and fibrous, not smooth. A mortar and pestle is strongly preferred over a food processor.
Serve with sticky rice, pork cracklings, raw vegetables, and hard-boiled eggs.
Keeps refrigerated for up to 1 week.
See Also
Nam Prik Kapi (Thai Shrimp Paste Chili Dip)
Nam Prik Pao (Thai Roasted Chili Jam)
Nam Jim Jaew (Thai Roasted Chili Dipping Sauce)
Nam Pla Prik (Thai Fish Sauce with Chillies)
