37min 4 ppl
Vegan Nam Prik Num with Roasted Chillies
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
95 kcalper person
Protein 4g
Carbs 9g
Fats 6g
About this dish
Grilled green chillies and dry-roasted dried chillies are pounded with shallots and garlic into a smoky, double-chilli paste, finished with light soy sauce, lime and crushed peanuts. Deep, smoky and fully vegan.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Green Chillilarge, whole10
- Thai shallotsunpeeled4
- Garlic clovesunpeeled8
- Limesjuiced1
- Fresh Coriandersmall handful, roughly chopped, for garnish1
Dried Goods
- Roasted peanutsroughly crushed, for garnish30 g
Spices & Seasonings
- Dried Red Chilliesroasted3
Oils & Condiments
- Light soy sauce1.5 tbsp
Utensils
- Chopping board
- Sharp knife
- Mortar and pestle
- Baking tray
- Large frying pan
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
Dry-roast the dried chillies in a small frying pan over medium heat for 2 minutes, tossing constantly, until fragrant.
Approx. 2 minutes
4
Leave the grilled vegetables to cool slightly, then peel the shallots and garlic and deseed the green chillies if a milder dip is preferred.
Approx. 5 minutes
5
Using a mortar and pestle, pound the grilled chillies, roasted dried chillies, shallots and garlic to a coarse paste.
Approx. 6 minutes
6
Stir in the light soy sauce and lime juice.
Approx. 2 minutes
7
Transfer to a serving bowl and scatter over the crushed peanuts and chopped coriander.
Approx. 3 minutes
