40min 4 ppl
Nam Prik Num (Northern Green Chilli Dip)
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
60 kcalper person
Protein 2g
Carbs 8g
Fats 2g
About this dish
Whole green chillies, shallots and garlic are grilled until blistered and smoky, then pounded to a coarse paste with fish sauce and lime. A smoky, punchy Northern Thai dip for sticky rice and vegetables.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Green Chillilarge, whole10
- Thai shallotsunpeeled4
- Garlic clovesunpeeled8
- Limesjuiced1
- Fresh Coriandersmall handful, roughly chopped, for garnish1
Oils & Condiments
- Fish sauce1.5 tbsp
Utensils
- Chopping board
- Sharp knife
- Mortar and pestle
- Baking tray
Method
1
Preheat the grill to high.
Approx. 2 minutes
2
Grill the whole green chillies, shallots and garlic for 10 minutes, turning occasionally, until the skins are blackened and blistered and the flesh is soft.
Approx. 10 minutes
3
Leave to cool slightly, then peel the shallots and garlic and deseed the chillies if a milder dip is preferred.
Approx. 5 minutes
4
Using a mortar and pestle, pound the grilled chillies, shallots and garlic to a coarse paste.
Approx. 6 minutes
5
Stir in the fish sauce and lime juice.
Approx. 2 minutes
6
Transfer to a serving bowl and scatter over the chopped coriander.
Approx. 2 minutes
