Nam Prik Noom Recipe (Northern Thai Green Chili Dip)
Make authentic nam prik noom at home with roasted green chilies, garlic, shallots, and salt. This smoky Northern Thai green chili dip is ready in just 30 minutes.
Equipment
- Grill pan or cast-iron skillet
- Tongs
Ingredients
- 11 large green chilies, Thai prik noom preferred; Anaheim peppers work too
- 6 cloves garlic, leave unpeeled before roasting
- 8 shallots, I used red Thai shallots, leave unpeeled
- 1 tsp salt
Instructions
- Roast the vegetables: Heat a grill pan or cast-iron skillet over medium heat. Roast the green chilies for 8-10 minutes, turning occasionally until the skins are blackened and blistered. Roast the garlic and shallots for about 5 minutes until softened with charred spots. Let cool for 5 minutes.
- Peel: Peel away most of the charred skin from the chilies, garlic, and shallots. Don't worry if a few black specks remain, they add smoky flavor.
- Pound: Pound the garlic and salt into a paste using a mortar and pestle. Add the shallots, then the roasted chilies, pounding until you have a coarse chili paste. Avoid making it completely smooth.
- Serve: Serve immediately with sticky rice, fresh vegetables, crispy pork rinds, grilled meats, or boiled eggs.
Notes
- Use the nutrition card in this recipe as a guideline
Calories: 43kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 588mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
