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
Calories: 175kcal
Equipment
Ingredients
- 6 fresh green Thai chillis
- 4 red shallots unpeeled
- 4 cloves garlic unpeeled
- ¼ tsp rock salt ground
- 1 spring onion chopped
- ½ tsp shrimp paste
Instructions
- 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.
Nutrition
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