National Dish Thailand: Nam Prik Num (Recipe)
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Dive into the flavours of Thailand with Nam Prik Num! This fiery green chilli paste hails from the country’s north and brings a wonderful smoky heat to the table. Made from just a handful of fresh ingredients — roasted chillies, garlic and shallots, all pounded together and seasoned with lime and fish sauce — it is the kind of vibrant dip that turns a simple plate of raw vegetables or grilled meat into something special. Bring a taste of exotic variety straight to your own kitchen.
About Nam Prik Num
Nam Prik Num is a spicy chilli paste from Thailand that no Thai household would be without. The paste is prized for its bold flavours and the pleasant heat that gives any dish that little something extra. It is often served as a dip for raw vegetables or alongside grilled meat and fish. Preparation is wonderfully simple and calls for only a few ingredients — though they must be of high quality and as fresh as possible. Like so much of Thai cuisine, it is all about balancing heat, salt and sourness in one mouthful.
Ingredients (serves 1–2)
- 5 green chillies
- 5 cloves of garlic
- 1 shallot
- 1 tablespoon fish sauce
- 1 lime (juice)
- 1 teaspoon sugar
- 1 tablespoon coriander leaves (optional)
Shopping for the ingredients
When choosing the ingredients for nam prik num, freshness is absolutely everything. With the green chillies in particular, look for ones that are crisp and firm. The garlic cloves should be free of any soft spots too. Fish sauce is easy to find in any well-stocked Asian grocery, while limes and shallots are readily available in a regular supermarket. Make sure the limes are juicy and the shallots nice and firm.
Preparing the dish
Before you start cooking nam prik num, it pays to get all the ingredients ready. Wash the chillies and remove the stalks. Peel the garlic cloves and cut the shallot into rough chunks. Halve the lime and squeeze out the juice. It helps to have everything within easy reach so the cooking process runs smoothly from start to finish.
Step-by-step instructions
- Roast the chillies, garlic cloves and shallot on a grill or in a dry pan (no oil) over medium heat for about 5 minutes, until lightly charred.
- Transfer the roasted ingredients to a mortar or blender and pound to a coarse paste.
- Add the fish sauce, lime juice and sugar, then mix everything together well.
- Spoon the paste into a bowl and garnish with coriander leaves to taste.
- Serve straight away, or store in an airtight container in the fridge.
Gluten-free / lactose-free version
Nam prik num is naturally lactose-free and gluten-free. The one thing to watch is the fish sauce — make sure it contains no hidden gluten-bearing ingredients. If in doubt, reach for a gluten-free fish sauce, which is stocked by many Asian groceries. That way anyone with a food intolerance can enjoy this delicious dip without a second thought.
Tips for vegans and vegetarians
For a vegan version of nam prik num, the fish sauce can be swapped for soy sauce. This gives the paste a similar salty note while staying entirely plant-based. Another option is mushroom sauce, also available in Asian groceries, which adds a lovely umami depth. With these simple swaps, nam prik num is just as at home on a vegan dinner table.
More tips and tricks
To vary the heat of nam prik num, simply use chillies of different strengths. If you like things really fiery, throw in a few extra bird’s eye chillies. For a milder result, remove the seeds from the chillies before roasting. A splash of coconut milk can also take the edge off the heat while lending the paste a creamier consistency.
Adapting the recipe to your taste
The recipe for nam prik num is easy to adjust to suit different palates. Add a touch more sugar for a sweeter note, or extra fish sauce for a more intense, savoury hit. Experimenting with different herbs such as Thai basil or mint opens up new flavour combinations. Make it your own personal recipe!
Ingredient substitutions
If you cannot get hold of every ingredient, there are good alternatives to fall back on. In place of green chillies you can use red chillies, which give the paste an attractive change of colour. If you have no limes to hand, lemon juice makes a workable stand-in. Shallots can be replaced with ordinary onions, although the flavour will turn out a little sharper.
Drink pairing ideas
Nam prik num goes beautifully with refreshing drinks that balance out its heat. A cold beer, such as a Thai Singha, is a popular choice. For alcohol-free options, coconut water or an ice-cold Thai iced tea both work a treat. These drinks soothe the spice and round off the whole eating experience.
Serving and presentation ideas
Nam prik num looks especially inviting served in a pretty bowl, surrounded by fresh vegetables such as cucumber, carrots and cabbage leaves. A scattering of fresh coriander leaves or chopped peanuts on top adds an extra layer of flavour and a nice visual flourish. It also looks the part on a wooden board alongside other dips and snacks — much like a Yam Talay seafood salad does as part of a sharing spread.
A bit of history
Nam prik num has a long tradition in northern Thai cooking. It originally comes from the Chiang Mai region and has been passed down from generation to generation for centuries. The dish reflects the Thai love of fresh and spicy flavours and is a fixture of many meals. It stands as a symbol of the culinary variety and the attention to detail that define Thai cookery, sitting comfortably beside hearty northern classics such as Kaeng Hung Ley and Kaeng Hoh.
More recipe ideas
Summary: Nam Prik Num
Nam prik num is a versatile, aromatic dip that is hugely popular in Thai cuisine. With just a few ingredients, this tasty chilli paste comes together quickly and easily. Whether served with grilled meat, fish or vegetables, nam prik num lends every dish a distinctive character. Give this recipe a go and dive into the fascinating world of Thai flavours!
