📝 About This Recipe
A cornerstone of Lanna cuisine from Northern Thailand, Nam Phrik Num is a vibrant, smoky condiment that captures the essence of Chiang Mai street food. This rustic dip is characterized by the charred aroma of roasted long green chilies, shallots, and garlic, pounded together into a textured, savory paste. It offers a sophisticated balance of mellow heat and umami, making it an addictive centerpiece for any traditional Thai spread.
🥗 Ingredients
The Aromatics
- 10-12 pieces Thai Long Green Chilies (Prik Num) (can substitute with Anaheim or Banana peppers)
- 8-10 whole Shallots (peeled)
- 10-12 large Garlic Cloves (unpeeled for roasting)
Seasoning & Umami
- 1 tablespoon Fermented Shrimp Paste (Kapi) (wrapped in foil and toasted)
- 1-2 tablespoons Fish Sauce (adjust to taste)
- 1/2 teaspoon Sea Salt
- 1 teaspoon Lime Juice (optional, for a hint of brightness)
- 1/4 teaspoon Palm Sugar (optional, to balance the salt)
Garnish & Serving
- 1/4 cup Cilantro (roughly chopped)
- 1 bag Crispy Pork Rinds (Khaep Mu) (essential for dipping)
- 2-3 pieces Hard-boiled Eggs (halved)
👨🍳 Instructions
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1
Prepare your grill or cast-iron skillet. Traditionally, these ingredients are roasted over charcoal to achieve a deep, smoky flavor, but a broiler or dry pan works well too.
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2
Thread the green chilies, peeled shallots, and unpeeled garlic cloves onto skewers, or place them directly onto the hot surface.
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3
Roast the vegetables for 15-20 minutes, turning frequently, until the skins of the chilies are blistered and blackened, and the shallots and garlic are soft and fragrant.
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4
While the vegetables roast, wrap the shrimp paste (Kapi) in a small piece of aluminum foil, flattening it into a disc. Toast it on the grill or in a pan for 2 minutes per side until pungent and aromatic.
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5
Once roasted, place the hot chilies in a bowl and cover with plastic wrap for 5 minutes. The steam will loosen the skins, making them easier to peel.
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6
Peel the charred skins off the chilies. Remove the stems and, if you prefer a milder dip, scrape out the seeds. Keep some seeds for extra heat.
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7
Squeeze the roasted garlic cloves out of their papery skins into a granite mortar and pestle.
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8
Add the roasted shallots and a pinch of salt to the mortar. Pound into a coarse, fibrous paste.
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9
Add the peeled chilies to the mortar. Pound gently but firmly, aiming for a stringy, thick consistency rather than a smooth purée.
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10
Incorporate the toasted shrimp paste into the mixture, pounding until fully integrated.
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11
Season with fish sauce and optional palm sugar. Taste as you go; the dip should be salty, smoky, and spicy.
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12
Transfer to a serving bowl and garnish with fresh cilantro. Serve at room temperature.
💡 Chef's Tips
For the most authentic flavor, use a granite mortar and pestle; a food processor will make the texture too watery. If you cannot find Prik Num, use a mix of Anaheim peppers for bulk and a few Thai bird's eye chilies for heat. Don't skip toasting the shrimp paste; it transforms the raw 'fishy' smell into a complex, nutty umami base. Make a double batch! This dip keeps well in the refrigerator for up to 5 days and the flavors develop over time.
🍽️ Serving Suggestions
Serve with a basket of crispy pork rinds (Khaep Mu) for the ultimate Northern Thai experience. Pair with steamed sticky rice and a platter of blanched vegetables like cabbage, long beans, and cucumber slices. Include halves of hard-boiled eggs to help cut through the spice. Accompany with Sai Oua (Northern Thai Sausage) for a complete Lanna-style feast.