Skip to main content

The Manual may earn a commission when you buy through links on our site.

Nam prik, the fiery Thai chili dip you should be adding to everything

Chiang Mai native Chef Setalat Prasert of Spicy Shallot breaks down this amazing Thai favorite

Fiery, herbaceous, tart, and savory, nam prik is a chili sauce that’s absolutely beloved throughout Thailand. With more than a dozen varieties, this hot sauce and dip is enjoyed with everything from raw and steamed vegetables to grilled meats or fish. While the dip is traditionally prepared in a mortar and pestle (or a Thai krok), modern cooks often use a blender or food processor to make this vibrant chili dip. 

To guide us through this Thai delicacy is Chiang Mai native Chef Setalat “George” Prasert of Spicy Shallot. Spicy Shallot, located in Elmhurst, Queens, on a three-block stretch of Woodside Avenue named Little Thailand Way, serves a unique blend of Thai cuisine and Japanese sushi. The restaurant is also a showcase of Prasert’s favorite — nam prik kha.

“My mother taught me how to make nam prik kha from galangal, chilis, and garlic,” said Prasert. “We’d eat it every week with steamed vegetables and sticky rice. At Spicy Shallot, I serve it with grilled ribeye or short ribs.”

At Spicy Shallot, a great way to sample the spicy food staple that is nam prik is in the Hors d’Oeuvres Muang, a northern Thai-style appetizer plate with tomato and pork nam prik ong and roasted green chili nam prik num. All of it is accompanied by pork rinds, vegetables, and a Vietnamese-style pork loaf, a popular dipping ingredient for nam prik.

Nam prik num recipe

Spicy Shallot Nam Prik in a basket.
The Hors d’Oeuvres Muang at Spicy Shallot with nam prik ong and roasted green chili nam prik num. Image used with permission by copyright holder

Ingredients:

  • 4 large, long, hot green chilis
  • 4 whole, very small shallots, unpeeled
  • 5 medium cloves garlic, unpeeled
  • 2 tablespoons Thai shrimp paste
  • 1/3 cup roughly chopped cilantro, including the stems
  • Kosher salt

Method:

  1. Place chilis, shallots, and garlic in a preheated cast iron pan.
  2. Place under a broiler at high temp and cook for 10 minutes, turning occasionally until uniformly charred.
  3. Transfer cooked vegetables in a covered bowl and let sit 10 minutes.
  4. While the veggies are cooling, toast shrimp paste in broiler on heavy-duty foil until aromatic, about a minute or so.
  5. Remove skin from vegetables and add to krok along with cilantro, shrimp paste, and a pinch of salt. Pound into a rough paste.
  6. Stir in lime juice.
  7. Nam prik num will stay fresh for up to a week if refrigerated in an air-tight container. Serve with steamed and fresh vegetables for dipping, pork rinds, etc.

Nam prik kha recipe

Ingredients:

  • 1 dried chili, preferably bird’s eye
  • 10 garlic cloves
  • 3 very small shallots, unpeeled
  • Thumb-sized piece of fresh galangal, finely sliced. Frozen sliced galangal is available in many Chinese supermarkets and may be substituted.
  • 1/2 tablespoon salt
  • 1 tablespoon of fish sauce

Method:

  1. Roast chili, garlic, and galangal in a pan over medium-high heat until fragrant.
  2. In a krok, pound the chilis and salt until thoroughly mixed, then transfer to a bowl.
  3. Add galangal to krok and pound into a paste, then place into a bowl.
  4. Add garlic to krok and pound into a paste.
  5. Add fish sauce, chili, and galangal to garlic and pound all ingredients until thoroughly mixed.
  6. Remove from krok and serve with grilled meats and steamed vegetables for dipping.
Topics
Hunter Lu
Hunter Lu is a New York-based food and features writer, editor, and NYU graduate. His fiction has appeared in The Line…
You’ll love these 3 refreshing summer gin cocktails
gin cocktail

When you think of gin, chances are that a Gin and Tonic is the first drink that comes to mind. As great as a classic Gin and Tonic cocktail is, there are so many other exciting (and lesser-known) uses for gin in cocktails. Gin is the perfect liquor to use in refreshing cocktails throughout the summer, offering a slightly bitter and refreshing taste. Gin cocktails for summer are perfect for sipping on the beach, by the pool, or even as cocktails at summer parties. Try something new this year with these 3 summer gin cocktails that are easy to make and require minimal ingredients.

Cherry gin cocktail

Read more
A complete guide to the different types of ribs you should be cooking
Baby back? Sparerib? Short rib? There's no wrong choice, really.
Barbecue ribs with sauce

Ah, ribs. The smokey, meaty, sticky, marvelously messy barbecue fare we all look forward to come summertime. Whether you like yours grilled, braised, smoked, roasted, or even sous vide, it's important to know your ribs and what exactly you're getting ready to prepare when it comes time to light up that grill. Are you a baby back fan? Perhaps spareribs are more your style? And what's the best cooking method for each? What's the difference between a plate short rib and a chuck short rib?

If these are questions you're asking yourself before it comes time to pick up those tongs, we've got you covered.
Pork ribs

Read more
Why the Jungle Bird deserves to be a cocktail you mix up this summer
Put this on your list of summertime go-to drinks
Jungle Bird cocktail

The beauty of the Jungle Bird cocktail is greater than the sum of its parts. It's like a musical chord: When in tune or balanced, it's one sound or note with much depth and complexity. The Jungle Bird is exactly that: A perfect harmony of rum, lime juice, pineapple juice, Demerara syrup, and bitter Campari.

Tiki cocktail expert Jeff "Beachbum" Berry first discovered the recipe. Berry published it in his book Intoxica, citing John J. Poister’s The New American Bartender’s Guide in 1989 as the original source. The cocktail was created in 1978 in the former KL Hilton’s Aviary Bar in Malaysia, and was later brought back into vogue by ex-New York City Giuseppe Gonzalez. Now, the Jungle Bird has established itself as a modern classic that deserves to be drunk for the whole summer.

Read more