Best Nam Prik Num Recipes
NAM PRIK NUM
(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.
Yield Makes about 1 1/2 cups, serving 6 to 8 as part of a rice based meal
Number Of Ingredients 8
Steps:
- Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
- Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
- Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
- Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.
NAM PRIK NUM
This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses "fish mint", an herb with a remarkably fishy flavour.
Provided by YummySmellsca
Categories Sauces
Time 53m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broiler.
- Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.
- Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.
- Transfer bell and banana peppers to a bowl and cover for 3 minutes.
- Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.
- Add remaining ingredients and pulse until chopped and well combined.
- Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath.
Nutrition Facts : Calories 11.4, Fat 0.1, Sodium 39.5, Carbohydrate 2.5, Fiber 0.8, Sugar 0.9, Protein 0.6
NAM PRIK NUM RECIPE | EPICURIOUS.COM
(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
- Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
- Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
- Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.
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