Chiang Mai Salsa - Nam Prik Num

Nam Prik Num – Chiang Mai Salsa

Nam Prik Num is hot, salty, and sweet due to its various ingredients. It is a component of any khan tok (typical Northern Thai food served on a khan tok table) dinner and is a favourite gift from the North and widely available in Bangkok.

Nam Prik Num - Chiang Mai Salsa
Nam Prik Num is hot, salty, and sweet due to its various ingredients. It is a component of any khan tok (typical Northern Thai food served on a khan tok table) dinner and is a favourite gift from the North and widely available in Bangkok.
Ingredients
  • 5 green chillies
  • 1 Japanese eggplant
  • 115 g Asian shallots, quartered
  • 7 cloves garlic, halved
  • 2½ tablespoons coriander leaves, washed, dried and roughly torn
  • 1½ tablespoons fish sauce
  • 1½ tablespoons lime juice (plus a pinch of sugar added)
Instructions
  1. Roast the chillies, eggplant, garlic and shallots by wrapping them into tin foil packets. The foil will keep in the juices. Place the foil packets in a frying pan and fry until the vegetables are soft and cooked.
  2. Remove the skin and seeds from the chillies.
  3. Finely chop shallots, garlic and chillies, add the coriander leaves, fish sauce and lime juice until well combined in a mortar. This leaves you with a salsa that is slightly chunky and a little soupy. You can also put every thing into a food processor and it will give you a rather smooth salsa.
  4. Let stand at least 30 minutes before serving to let all of the flavours meld.
Notes
Serve at room temperature with rice crackers, sticky rice, kap moo (pork crackling), lightly steamed vegetables, sliced cucumber or lettuce leaves.

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