Nam Prik Num


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

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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