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00This recipe and others can be found in the following article:
Story and Photos by Austin Bush This is another northern style curry that has become popular among people all over Thailand. The main ingredient is phrik num, long slender green chiles that are almost exclusively used in this particular dish. Use whatever kind of skinny green chiles you can find. Depending on the chiles used, the nam phrik can range from mild to mouth-searingly hot. Making Thailand's "Chile Water"
Ingredients
8 bamboo skewers
7 phrik num or other long green chile
10 cherry tomatoes
5 shallots
2 heads of garlic
1 teaspoon salt
Instructions
Prepare your grill to medium-high heat.
Skewer the chiles, tomatoes, shallots and garlic and grill until charred. Transfer the grilled ingredients to a bowl, cover tightly with plastic wrap and allow to rest for 10 minutes. When the vegetables are just cool enough to handle, peel off burnt outside layer.
Using a mortar and pestle, grind the grilled ingredients together with the salt until blended but still chunky (phrik num should ideally be in long strands or strips).
Serve in a bowl, alongside fresh and blanched vegetables, pork rinds, and sticky rice.
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This recipe and others can be found in the following article: Story and Photos by Austin Bush This is another northern style curry that has become popular among people all over Thailand. The main ingredient is phrik num, long slender green chiles that are almost exclusively used in this particular dish. Use whatever kind of skinny green chiles you can find. Depending on the chiles used, the nam phrik can range from mild to mouth-searingly hot. Ingredients8 bamboo skewers 7 phrik num or other long green chile 10 cherry tomatoes 5 shallots 2 heads of garlic 1 teaspoon salt InstructionsPrepare your grill to medium-high heat. Skewer the chiles, tomatoes, shallots and garlic and grill until charred. Transfer the grilled ingredients to a bowl, cover tightly with plastic wrap and allow to rest for 10 minutes. When the vegetables are just cool enough to handle, peel off burnt outside layer. Using a mortar and pestle, grind the grilled ingredients together with the salt until blended but still chunky (phrik num should ideally be in long strands or strips). Serve in a bowl, alongside fresh and blanched vegetables, pork rinds, and sticky rice.
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