Smoky Thai Green Chilli Dip Recipe
This Thai nam prik num recipe makes a smoky green chilli dip that’s one of the best known Northern Thai specialties – so much so that it's often called Chiang Mai chilli relish. Made from local chillies, it’s grilled on a barbecue with garlic and shallots and typically served with crunchy pork crackling, vegetables and sticky rice.
Servings: 1 Bowl
mortar and pestle
- 6 fresh green Thai chillis
- 4 red shallots unpeeled
- 4 cloves garlic unpeeled
- 1/4 tsp rock salt ground
- 1 spring onion chopped
- 1/2 tsp shrimp paste
Wrap the shrimp paste in banana leaves or foil. Place on the BBQ grill until you can smell the aromas of the paste. Remove from the grill.
Place the chillis, shallots and garlic on the BBQ grill. Grill the garlic until the skins are darkened.
The skin of the chillis will turn brown, turn these over a few times to allow the skin to come away from the flesh of the chillis.
The shallots, being bigger, will take longer to soften up, so allow the skin of the shallots to turn almost black.
Remove all of these from the grill and allow to cool down before peeling off the skin.
Place the rock salt in a mortar, followed by the chillis, shallots, garlic and shrimp paste. Pound into a paste where all the ingredients are incorporated.
Serve with pork cracking and sticky rice.
Calories: 175kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 1584mg | Potassium: 415mg | Fiber: 13g | Sugar: 17g | Vitamin A: 125IU | Vitamin C: 46mg | Calcium: 78mg | Iron: 2mg