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Nam Prik Noom
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Source: https://sanuksanuk.wordpress.com/2010/12/19/aubergine-salsa-nam-prik-num/
| Ingredients | |
| 5 | young green chilis (prik num) or long green Aubergines (or Japanese/ Lebanese eggplants) + green chilies (adapt to taste) |
| 1/4 lb | shallots, quartered or red onions |
| 7 cloves | garlic, halved |
| 3 Tbsp | coriander leaves, washed, dried and roughly torn |
| 2 Tbsp | fish sauce |
| 2 Tbsp | lime juice, (plus a pinch of sugar) |
Roast the chilis, aubergine, garlic and shallots by wrapping them into tin foil packets. The foil will keep in the juices. Place the foil packets in a frying pan and fry until the vegetables are soft and cooked. Remove the skin and seeds from the peppers. Finely chop shallots, garlic and peppers, add the coriander leaves, fish sauce and lime juice until well combined in a mortar. This leaves you with a salsa that is slightly chunky and a little soupy. You can also put every thing into a food processor and it will give you a rather smooth salsa. Let stand at least 30 minutes before serving to let all of the flavours meld.
Serve at room temperature with rice crackers, sticky rice, kap moo (Pork crackling), lightly steamed vegetables, sliced cucumber or lettuce leaves.
Another tasty variation to this recipe is to add fresh avocados with the Nam Prik Num to make a spicy version of guacamole!
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