📍 Where this dish comes from: Bangkok · Wat Phra Kaew (Emerald Buddha)
Discover the history of this region →
Discover the history of this region →
Nam Prik Num is the defining condiment of Northern Thai cuisine — an earthy, fragrant relish made from fire-roasted long green chilies, garlic, and shallots pounded together while still warm. The charring is essential: without it, Nam Prik Num is just a green salsa. The smoke transforms it into something unique and deeply satisfying.
What You’ll Need
Servings: 6 servings
Calories: 55kcal
Ingredients
- 8 large long green chilies
- 6 shallots unpeeled
- 6 garlic cloves unpeeled
- 1 tbsp fish sauce
- 1 tsp shrimp paste
- Lime juice to taste
- Coriander leaves
- Crudités and pork crackling to serve
Instructions
- Char green chilies, shallots, and garlic directly over a gas flame or under a hot broiler until completely blackened.
- Cool slightly. Peel garlic and shallots.
- Pound the charred chilies, garlic, shallots, and shrimp paste to a rough paste.
- Season with fish sauce and lime juice.
- Garnish with coriander.
- Serve with raw vegetables, blanched vegetables, and pork crackling.
Nutrition
Serving: 1serving | Calories: 55kcal | Protein: 2g | Fat: 1g | Fiber: 2g
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Health Benefits
- Fire-roasting creates unique caramelised compounds in green chili that only form through high-heat charring.
- Long green chilies remain a good source of vitamins C and A even after roasting.
- Shrimp paste is a fermented ingredient that contributes deep umami flavour to the relish.