Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)

Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)
A mortar and pestle is key to getting the right texture for this beloved northern Thai chile dip. Reprinted from The Food of Northern Thailand. Copyright © 2018 by Austin Bush. Photographs copyright © 2018 by Austin Bush. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.Austin Bush

While overt spicy heat is unusual for a northern Thai dish, nam phrik num—a relish revolving around grilled chiles—is an exception to this rule. The fiery condiment shouldn't have the consistency of a uniform paste—the goal is a tangle of spicy, pale green strands. Traditionally eaten with sticky rice and vegetables, nam phrik num works equally well as a dip for Thai-style sausage or fried chicken.

If you are unable to source phrik num, the traditional Thai chiles, a mix of Anaheim or poblanos and spicy serranos serve as an acceptable substitute.

This recipe is adapted from The Food of Northern Thailand by Austin Bush.

What You Will Need