Nam Prik Num Recipes

NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)

Nam Prik Nam Pla (Traditional Thai Sauce) image

This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. Tightly sealed, this will keep up to 2 weeks. There are many versions of this sauce, this is the one that my family likes. Feel free to adjust the sour (lime juice), salty (fish sauce), sweet (sugar) or spicy to your liking.

Provided by shimmerchk

Categories Thai

Time 5m

Yield 15 serving(s)

Number Of Ingredients 5

Ingredients

5 tablespoons Thai fish sauce
1/2 cup fresh lime juice
6 sliced birds eye chiles
2 teaspoons brown sugar
2 cloves garlic, minced

Steps:

Combine all ingredients in a bowl and mix until thoroughly blended.
Store in airtight container up to two weeks.
Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.

Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 465.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.7

TOMATO NAM PRIK

Tomato Nam Prik image

Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside a grilled rib-eye.

Provided by Mark Bittman

Categories sauces and gravies

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 large ripe tomato (about 12 ounces), halved around the equator
2 tablespoons freshly squeezed lime juice
2 tablespoons nam pla (fish sauce)
1 teaspoon minced garlic
1/4 teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)
2 teaspoons sugar
1/4 cup chopped fresh basil (preferably Thai)
1 tablespoon minced dried shrimp (optional)
Salt

Steps:

Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you're left holding the core, stem and most of the skin. Repeat with the other half.
Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 711 milligrams, Sugar 5 grams

NAM PRIK NUM

Nam Prik Num image

(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.

Yield Makes about 1 1/2 cups, serving 6 to 8 as part of a rice based meal

Number Of Ingredients 8

Ingredients

4 to 5 fresh yellow chilies or Anaheim chilies, about 5 to 6 inches long (about 1/4 pound)
1/4 pound shallots, halved, or if large, quartered
6 to 8 garlic cloves, halved if large
1/2 pound vine-ripened cherry tomatoes
2 to 3 tablespoons packed fresh coriander leaves, washed well and spun dry, and coarsely torn
2 tablespoons Asian fish sauce (preferably naam pla)
2 tablespoons fresh lemon juice
Accompaniments: Thai Sticky Rice , sliced cucumber, and lettuce leaves

Steps:

Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.
Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.
Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.
Serve salsa at room temperature with rice, cucumbers, and lettuce leaves for scooping.

NAM PRIK NUM

Nam Prik Num image

This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses "fish mint", an herb with a remarkably fishy flavour.

Provided by YummySmellsca

Categories Sauces

Time 53m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1 large bell pepper, halved and seeded
2 hot banana peppers, halved and seeded
3 serrano chilies, halved
5 garlic cloves, peeled and whole
5 garlic cloves, minced
1 1/2 cups diced tomatoes (low-sodium canned is fine)
3 tablespoons minced fresh cilantro
1/4 cup minced fish mint
1/4 cup minced green onion
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt

Steps:

Heat the broiler.
Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.
Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.
Transfer bell and banana peppers to a bowl and cover for 3 minutes.
Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.
Add remaining ingredients and pulse until chopped and well combined.
Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath.

Nutrition Facts : Calories 11.4, Fat 0.1, Sodium 39.5, Carbohydrate 2.5, Fiber 0.8, Sugar 0.9, Protein 0.6

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