Charred Green Chili Dip Plate — Nam Prik Noom
A Northern Lanna green-chilli dip plate of charred long green chillies, garlic, and shallots pounded with shrimp paste, fish sauce, and lime, plated with sticky rice, pork crackling, hard-boiled egg, and steamed seasonal vegetables.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wash and pat dry 16 long green chillies. Smash 20 garlic cloves leaving skins on; halve 120g shallots leaving skins on. Slice 1 cucumber into 5mm rounds. Hard-boil 4 eggs by bringing water to rolling boil, lowering eggs in, cooking 7 minutes, then transferring to ice water to cool and peel.
Char
Heat a dry pan over medium-high heat 2 minutes until ripping hot. Working in batches if needed to avoid overcrowding, lay chillies, garlic, and shallots flat; dry-roast 8–10 minutes turning often until skins blister black in patches and flesh softens completely.
Build
Peel charred garlic and shallots off the heat; scrape blackened chilli skins. Pound everything in a clay mortar in two batches, 90 seconds each, with 20g shrimp paste until a coarse smoky green paste forms cleanly. Combine batches in a serving bowl.
Finish
Stir in 40ml fish sauce, 40ml lime juice, and 10g palm sugar off the heat 30 seconds until sugar dissolves and the dip balances smoky-sour-salty.
Plate
Arrange the nam prik dip alongside 300g cooked sticky rice, halved boiled eggs, 60g pork crackling, 200g steamed seasonal vegetables, cucumber slices, and 40g coriander leaves.
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