Nam Prik Num


  • 4 fresh yellow chilies or Anaheim chilies
  • slices cucumber
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Asian fish sauce (preferably naam pla)
  • Thai Sticky Rice
  • ¼ pound shallots
  • 6 garlic cloves
  • + 3 more ingredients
    • ½ pound vine-ripened cherry tomatoes
    • 2 tablespoons fresh coriander leaves
    • lettuce leaves

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 t...

View full recipe at Epicurious


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