Nam Prik Noom Recipe (Thai Roasted Chili Dip)
Enjoy this Thai roasted chili dip (nam prik noom), a vegan-friendly and easy recipe that comes together in 30 minutes, making a great side dish.
Ingredients
- 11 large green chilies
- 6 cloves garlic
- 8 shallots, I used red Thai shallots
- 1 tsp salt
Instructions
- Heat a grilling pan over low to medium heat. Place the large green chilies on the pan, grilling them for about 10 minutes. Grill the garlic and shallots for approx 5 minutes. Flip occasionally. They should be charred and softened by the end. Don’t worry about the blackened skin; it's a natural part of the process that adds to the flavor.
- Once grilled, remove from heat and let the ingredients cool down for approx 5 minutes.
- Use your hands to peel off the charred skin of the chilies. Remove the blackened outer layers of the garlic and shallots.
- In a granite mortar and pestle, combine garlic, shallots, green chilies, and salt. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline
- This recipe makes a vegan chili dip.
- Store in your fridge in an airtight container for up to two weeks.
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
