Best 6 Nam Prik Recipes

REAL THAI GREEN CURRY PASTE (NAM PRIK GEN KAYO WAN)

Steps:

• Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

HOY LAI PAD NAM PRIK POW (CLAMS WITH CHILI PASTE AND BASIL)

Steps:

• Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
• Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
• Mix basil into clam mixture and cook until wilted, about 1 minute.

THAI RED CHILE SAUCE - NAM PRIK DANG

Steps:

• Puree ingredients in blender or food processor.
• Store in sealed container in refrigerator.
• Serve as a table condiment for Thai and other Asian dishes.

KANOM JEEN NAM-PRIK (RICE NOODLES WITH SPICY SHRIMP AND COCONUT)

Steps:

• In a 450-degree oven or over an open flame from the stovetop, grill or broiler, roast the shallots, garlic and galangal until blackened. Peel and discard the skins, finely chop, then pound in a mortar or purée in a food processor to make a paste. Stir in the salt and set aside.
• Skim off 1/2 cup of the creamy part of the can of coconut milk and set aside; pour the rest in a medium pot. Add 2 cups of water. Bring to a boil, then add the mung beans, reduce the heat and simmer for about 15 minutes.
• Meanwhile, place a wok over low heat, then add the shredded coconut. Stir continuously until browned, 3 to 5 minutes. Transfer the coconut to a plate to cool. Clean the wok, return to the heat and add the oil. When the oil is hot, add the reserved paste and stir until fragrant, 1 to 2 minutes. Pour in the reserved coconut cream and cook, stirring, until a layer of oil appears, 3 to 5 minutes. Add the chili powder, beginning with 2 teaspoons and adding more to taste. Stir well for 30 seconds, then turn off the heat.
• Place the shrimp in the simmering coconut milk and poach until just pink, about 2 minutes. Remove the shrimp with a slotted spoon and roughly grind two-thirds of the shrimp in a food processor. Combine the whole and puréed shrimp in a small bowl and set aside.
• Add the chili-paste mixture to the pot of coconut milk. Add the peanuts and two-thirds of the toasted coconut, crumbling it as you add it to the pot. Add the shrimp, palm sugar and fish sauce. Remove from heat and add lime juice to taste. Adjust the sugar, fish sauce and lime juice as needed; the dish should be sweet, sour and salty, with a kick of heat from the chili. Before serving, stir in the remaining toasted coconut. Serve over cooked noodles or rice and garnish with green mango, sliced green beans and fried shallots, garlic and chilies.

THAI NAM PRIK WITH GRILLED FISH AND VEGETABLES

Steps:

• Line a wok or large frying pan with a double layer of aluminum foil.
• Cut one eggplant in half lengthwise and then each half into thirds.
• Place wok or frying pan over high heat. Add onion, garlic, Thai chile peppers, jalapeno halves, and eggplant pieces. Cook, tossing and stirring until vegetables are lightly charred, but not burned, and they release their aroma, about 5 minutes. Continue to stir and cook until the vegetables are very aromatic and just soft enough to pound easily in a mortar, about 15 minutes. Remove vegetables from heat and transfer to a bowl to cool.
• Remove and discard foil from wok or frying pan and return pan to heat; add shrimp and cook until they are pink and opaque, about 3 to 4 minutes. Remove from heat. Let cool slightly and cut into small pieces using a sharp knife.
• Combine cooked vegetables and shrimp in a mortar and pound with pestle until mixture comes together and pieces are the size of grains of rice. Alternatively, this can be done by chopping with a sharp knife on a cutting board. To this mixture, add chopped cilantro, 1 tablespoon fish sauce, 1/2 tablespoon lime juice, 1/2 tablespoon soy sauce, and sugar, and toss well to combine. The nam prik may be made several hours or up to a full day before using; keep it refrigerated in an airtight container. Let it come to room temperature before using.
• In a small bowl, mix together remaining tablespoon fish sauce, 2 tablespoons lime juice, and 1 1/2 tablespoons soy sauce. Set mixture aside.
• Slice remaining 3 eggplants lengthwise into 1/4-inch-thick strips. Slice frying peppers down the center lengthwise, removing core and seeds.
• Spray a grill pan with cooking spray and set over medium heat, or heat a grill to medium hot. Brush eggplant, frying peppers, baby bok choy, and scallions with soy-sauce mixture and arrange as many pieces as will fit, without crowding, on the hot grill. Cook vegetables in two or three batches until they are soft, fragrant, and slightly brown. The grilling time will vary: Grill bok choy about 8 minutes, peppers 8 minutes, eggplant 4 minutes, and scallions 3 minutes. Transfer vegetables from the grill to a large serving platter and cover with foil to keep warm.
• Brush grill with a grill brush and, if using a grill pan, spray with cooking spray. Brush fish fillets with remaining soy mixture and arrange on grill. Cook until fish is opaque halfway up its side, about 3 to 4 minutes. Turn and cook until fish has golden grill marks and is cooked through, 3 to 4 more minutes. Transfer fish to the serving platter with grilled vegetables, garnish with cilantro sprigs, and serve immediately with nam prik.

PRIK NAM PLA

Steps:

• Mix together and let sit to blend.