Nam Prik Noom Recipe (Northern Thai Green Chili Dip) น้ำพริกหนุ่ม

Nam prik noom is one of the tastiest green chili dips you could ever eat. The dish originated in Northern Thailand, and it is one of the first things I’d recommend that any visitor to that region should eat, particularly in any of the amazing Chiang Mai restaurants. You can quite easily create this green chili dip at home by following my nam prik noom recipe below.

Before I get into the details of the recipe, it’s imperative that you understand the importance of buying the right type of chili. The term “prik noom” refers to a particular type of long, slightly pale green chili that is very prevalent in Northern Thailand. You can find similar chili peppers in most good ethnic food stores. Some supermarkets also stock the right type of chili, but they are few and far between. You are looking for chilis like the ones in the below image.

The main thing to note about this recipe is that there is no real cooking, per se. What we want to do is blacken some chilis, garlic, and shallots in a pan until they are succulent and smoky on the inside. Once this part of the preparation work is complete, the remainder of the recipe is really straightforward. All you need to do is get your peeled chilis, garlic, and shallots, and pound them using the Thai cook’s favorite tool: a pestle and mortar. Add some seasoning and then voila, you’ve got a famous Northern Thai green chili dip. 

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Nam Prik Noom Recipe (Northern Thai Green Chili Dip) น้ำพริกหนุ่ม

Prep Time

35 mins

Servings

people

Ingredients

• 5-6 long green chili peppers
• 6 garlic cloves
• 4 Thai shallots or 2 normal shallots
• 1-2 teaspoons lime juice
• 1/2 teaspoon palm sugar white sugar or brown are also ok
• 2-3 sprigs fresh coriander
• 1-2 tablespoons fish sauce

Prep Time 35 mins Servings people Ingredients 5-6 long green chili peppers 6 garlic cloves 4 Thai shallots or 2 normal shallots 1-2 teaspoons lime juice 1/2 teaspoon palm sugar white sugar or brown are also ok 2-3 sprigs fresh coriander 1-2 tablespoons fish sauce

Instructions

1. Add chilis, garlic, and shallots to a pan over a medium heat.
2. Leave the ingredients in the pan long enough so that they become scorched. Don't worry about blackened skin: we will be discarding this.

   
3. Remove ingredients from the heat and leave to cool for five minutes. After five minutes, peel the skins from the shallots, chilis, and garlic. The skins should peel off easily.

   
4. Place chilis, shallots, and garlic in a mortar. Pound the ingredients together until they form a coarse consistency and they are thoroughly mixed.
5. Add fish sauce, sugar, lime juice, and pound a couple more times. Serve in a small bowl and dip fried meet, boiled vegetables, or sticky rice into the nam prik noom. Enjoy one of Northern Thailand's tastiest treats!

   

Shop This Recipe for Ingredients/Cookware:

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Pestle and Mortar
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Cast Iron Wok
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Red Boat Fish Sauce
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Ronan

I lived in Thailand for a few years during my 20s during which time I fell in love with Thai food. Along with my Thai partner, I cook and eat tasty Thai dishes 3 or 4 times per week. I’m here to bring you recipes, Thai food tips, and suggested cookware for making Thai food.