Chili-&-Tomato Dip (Nam Prik Num

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Servings: 1 Difficulty: Advanced
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Smoky, roasted Thai chili dip with fresh tomatoes and aromatics
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This vibrant Nam Prik Num is a classic Thai dip that balances smoky heat with bright acidity. The chilies and aromatics are dry-roasted to blacken the skins, imparting a deep, charred flavor that is then blended with fresh ripe tomatoes. The result is a coarse, salsa-like relish that is intensely aromatic and satisfyingly spicy. It serves perfectly as a condiment for grilled meats or as a zesty dip for fresh vegetables. Simple to assemble yet complex in flavor, this vegan-friendly dish brings authentic Thai street food vibes to your table.

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Chili-&-Tomato Dip (Nam Prik Num

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 178.0

Description

This vibrant Nam Prik Num is a classic Thai dip that balances smoky heat with bright acidity. The chilies and aromatics are dry-roasted to blacken the skins, imparting a deep, charred flavor that is then blended with fresh ripe tomatoes. The result is a coarse, salsa-like relish that is intensely aromatic and satisfyingly spicy. It serves perfectly as a condiment for grilled meats or as a zesty dip for fresh vegetables. Simple to assemble yet complex in flavor, this vegan-friendly dish brings authentic Thai street food vibes to your table.

Ingredients

Directions

  1. Heat a large, heavy skillet over high heat until very hot.
  2. Add whole chilies to the dry skillet and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally until skins are blackened.
  3. Add shallots and garlic to the skillet and continue to dry-fry for about 5 minutes, turning occasionally, until the chili skins are charred and garlic is fragrant.
  4. Transfer the charred chilies, shallots, and garlic to a bowl to cool slightly.
  5. Add tomatoes to the same hot skillet and dry-fry for about 5 minutes, turning occasionally, until the skins are blackened and blistered.
  6. Remove tomatoes from heat and let cool until manageable to handle.
  7. Remove stems from the chilies and cut them in half lengthwise; remove seeds if you prefer less heat.
  8. Core the tomatoes and cut them into quarters; do not remove the skins.
  9. Place the charred chilies, tomatoes, shallots, and garlic in a food processor.
  10. Pulse the mixture until it is coarsely chopped and has a salsa-like texture, being careful not to puree it.
  11. Transfer the coarse mixture to a small serving bowl.
  12. Stir in chopped fresh cilantro, fish sauce, and fresh lime juice until well combined.
  13. Serve immediately as a dip with raw vegetables or as a condiment with your meal.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 178.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 46.0g16%
Dietary Fiber 5.2g21%
Sugars 24.0g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, dip, chili, tomato, nam prik, roasted, smoky, spicy, vegan, condiment, appetizer, street food, asian, chili dip, nam prik num, fresh, garlic, shallots, lime, fish sauce
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