Thai · Dinner
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.
$$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
6gFiber
1240mgSodium
186mgChol
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Instructions
1
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.
2
Char
Heat a dry pan over medium-high heat 2 minutes until ripping hot. Working in two 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.
3
Build
Peel charred garlic and shallots off the heat; scrape blackened chilli skins. Pound everything in a clay mortar 2 minutes with 20g shrimp paste until a coarse smoky green paste forms cleanly.
4
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. Taste and adjust seasoning as needed.
5
Plate
Arrange the nam prik dip alongside 300g cooked sticky rice, halved boiled eggs, 60g pork crackling, 200g steamed seasonal vegetables, cucumber slices, and coriander leaves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 16 long green Thai chillies
- 20 garlic cloves
- 120g (4.2 oz) shallots
- 20g (0.7 oz) shrimp paste
- 40ml (2.7 tbsp) fish sauce
- 40ml (2.7 tbsp) lime juice
- 10g (2 tsp) palm sugar
- 300g (10.6 oz) cooked sticky rice
- 60g (2.1 oz) pork crackling
- 200g (7.1 oz) steamed seasonal vegetables
- 40g (small handful) coriander leaves
- 1 small cucumber