This traditional Thai dip, Nam Prik Num, offers a bold, smoky flavor profile achieved by dry-roasting chilies, shallots, and garlic until charred. The heat from the roasted aromatics melds with fresh tomatoes and a splash of fish sauce to create a complex, savory condiment. It has a rustic, salsa-like texture that is neither too smooth nor too chunky. Perfect for serving alongside crisp raw vegetables, sticky rice, or grilled meats, this dip is an excellent way to add authentic Southeast Asian flair to any meal. It is simple to prepare but delivers intense flavor, making it a standout addition to your culinary repertoire.
Chili & Tomato Dip (Nam Prik Num
Description
This traditional Thai dip, Nam Prik Num, offers a bold, smoky flavor profile achieved by dry-roasting chilies, shallots, and garlic until charred. The heat from the roasted aromatics melds with fresh tomatoes and a splash of fish sauce to create a complex, savory condiment. It has a rustic, salsa-like texture that is neither too smooth nor too chunky. Perfect for serving alongside crisp raw vegetables, sticky rice, or grilled meats, this dip is an excellent way to add authentic Southeast Asian flair to any meal. It is simple to prepare but delivers intense flavor, making it a standout addition to your culinary repertoire.Ingredients
Directions
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Heat a large, heavy skillet over high heat until very hot.
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Add the whole chilies to the dry skillet. Dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally until the skins are blackened and blistered.
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Add the halved shallots and peeled garlic cloves to the skillet with the chilies. Continue to dry-fry, turning occasionally, for about 5 minutes or until the shallots and garlic are lightly charred.
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Transfer the chilies, shallots, and garlic to a bowl to cool.
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Add the tomatoes to the same hot skillet. Dry-fry for about 5 minutes, turning occasionally, until the skins are blackened and blistered.
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Transfer the tomatoes to the bowl with the other ingredients and let everything cool completely.
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Remove the stems from the chilies and cut them in half lengthwise. Remove seeds if you prefer less heat. Do not remove the skins.
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Core the tomatoes and cut them into quarters. Do not remove the skins.
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Place the chilies, tomatoes, shallots, and garlic in a food processor. Pulse until the mixture is coarsely chopped and has a salsa-like texture. Do not puree.
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Alternatively, finely chop all roasted vegetables by hand using a sharp knife.
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Transfer the mixture to a serving bowl. Stir in the chopped cilantro, fish sauce, and fresh lime juice.
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Serve immediately as a dip with raw vegetables, or store covered in the refrigerator for up to 3 days.
Nutrition Facts
Servings 4
- 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.
