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Nam prik noom
น้ำพริกหนุ่ม · Chiang Mai's smoky roasted green chilli, shallot and garlic relish
Nam prik noom is the relish Chiang Mai is proud of: long green chillies, shallots and garlic charred over coals until blistered and soft, then pounded into a rough, smoky, gently hot dip. At Warorot Market and the morning markets of the north it is sold by the bagful next to crunchy pork rinds and baskets of steamed vegetables, and it sits on almost every Lanna family table with sticky rice. Most versions are salted with fish sauce or pla ra; this one uses salt and a dash of soy, and the smokiness carries it just as well. Eat it with blanched cabbage, long beans, cucumber and sticky rice. Chef's tip: roast the vegetables until their skins are black in patches and they collapse when pressed; undercooked chillies taste raw and sharp.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the relish
To serve
Method
0/5 doneStep 1: Heat a dry cast-iron pan or griddle over a medium-high heat, or light a barbecue. Add 7 oz long green chillies (prik noom or Turkish green peppers), 3 green bird's eye chillies, 6 Thai or small shallots and 1 head garlic.
1 minStep 2: Roast, turning every few minutes, for 12–18 minutes. Take out the garlic and chillies when their skins are blistered and blackened in patches and they feel soft; the shallots take longest and are done when they squash easily.
18 minStep 3: Put the chillies in a bowl, cover with a plate and leave for 5 minutes so the steam loosens the skins. Peel off most of the skin and pull out the stems; keep the seeds if you like heat. Peel the shallots and garlic.
5 minStep 4: Pound the garlic and shallots with ¾ tsp salt in a mortar into a coarse paste. Add the chillies and pound gently, tearing them into strands rather than a purée. The common mistake is blending it smooth: nam prik noom should be stringy and chunky.
Step 5: Stir in 1 tsp gluten-free light soy sauce or tamari, 1 tbsp lime juice and 2 tbsp coriander and taste for salt. Serve at room temperature with 14 oz steamed sticky rice and 14 oz blanched cabbage, long beans and cucumber. It keeps for 3 days in the fridge.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nam prik noom take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of thai or small shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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