Entree: Thailand – Northern Thailand – น้ำพริกหนุ่ม ➤ nam phrik noom (Roasted Northern Thai green chili dip or relish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12–16 green Thai chilies (medium size), about 6 oz (170 g)
- 6 shallots, peeled (about 3 oz (85 g))
- 6 cloves garlic, peeled (about 5/8 oz (18 g))
- 1 tbsp (15 ml) neutral oil for charring (optional)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice (from about 1–2 limes)
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (10 g) toasted sticky rice powder (khao khua), optional but traditional
- 2 tbsp (8 g) chopped cilantro (stems and leaves), optional
- Assorted fresh or steamed vegetables for serving (cucumber, long beans, cabbage, etc.)

Show original ingredient measurements

- 12–16 green Thai chilies (medium size), about 6 oz (170 g)
- 6 shallots, peeled (about 3 oz / 85 g)
- 6 cloves garlic, peeled (about 18 g)
- 1 tbsp (15 ml) neutral oil for charring (optional)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice (from about 1–2 limes)
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (10 g) toasted sticky rice powder (khao khua), optional but traditional
- 2 tbsp (8 g) chopped cilantro (stems and leaves), optional
- Assorted fresh or steamed vegetables for serving (cucumber, long beans, cabbage, etc.)

Instructions

1. Char the chilies, shallots, and garlic directly over a gas flame or under a hot broiler, turning frequently, until the skins are blackened and blistered all over, about 6–10 minutes total. If using oil, toss vegetables lightly with 1 tbsp (15 ml) oil first.
2. Transfer the charred vegetables to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes; this loosens the skins.
3. Peel the skins from the chilies, shallots, and garlic, remove the stems and as many seeds as you prefer for heat control, and roughly chop the flesh.
4. Traditionally use a mortar and pestle: pound the garlic and shallots to a coarse paste, add the chilies and pound until coarsely mashed, then mix in fish sauce, lime juice, palm sugar, and toasted sticky rice powder. Alternatively, pulse in a food processor to a coarse texture and then adjust seasoning.
5. Stir in chopped cilantro if using, taste and adjust salt (fish sauce), lime, or sugar to balance heat, sourness, and sweetness.
6. Serve warm or at room temperature with an assortment of fresh and steamed vegetables and sticky rice for scooping.