Description
If you’ve ever wandered through the markets of Chiang Mai, you’ve probably caught the smoky aroma of Nam Prik Noom, a roasted green chili dip that’s spicy, tangy, and full of bold flavor, using only 6 ingredients!
Ingredients
Scale
- 5-15 Thai green chilies
- 6 garlic cloves, peeled
- 3 large shallots, peeled
- 1 1/2 tbsp fish sauce (or soy sauce for vegan)
- 2 1 1/2 tbsp lime juice
- 1/4 tsp salt
Instructions
- Roast the aromatics. Place the green chilies, garlic, and shallots on a dry pan or open flame over medium-high heat. Roast 8–10 minutes, turning often until the skins are blistered and the vegetables are soft.
- Cool and peel. Let them cool slightly, then peel off any charred skins. For less heat, remove some chili seeds.
- Pound or blend. In a mortar and pestle, pound garlic and shallots first until soft. Add chilies and pound into a coarse paste. Or use a food processor and pulse for a chunkier texture.
- Season. Add fish sauce, lime juice, and palm sugar. Mix well and taste. Adjust for salt, spice, and tang.
- Finish and serve. Serve warm or at room temperature with sticky rice, crispy pork rinds, or fresh vegetables.
Notes
- Remove the chili seeds for a less spicy dip.
- Brush the chilies with a little oil before roasting to help them brown evenly.
- This dip tastes better after a few hours or overnight as the flavors meld.
- Store it in an airtight container and serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 5
- Category: Sauces, dip
- Method: stove top
- Cuisine: thai