Thai name: Nam Prik Awn
If you think that you like spicy food, this is your acid test. Other than perhaps Jungle Curry, I can't think of any other prepared Thai dish that is as hot as this thick paste made from green Chiang Mai chilies, which in Thai is called Nam Prik Noom. Even eating raw mouse dropping chillies doesn't quite compare to the bite that this recipe, in its hottest form, produces. You might even be amazed that the dish doesn't spontaneously burst into flames.
Chiang Mai Chili Dip on sale in a market, with fried pork skins to go with it.
|Chiang Mai Chilies||7|
|Fermented fish||1 Tbl|
- Make sure the chillies, garlic and shallots are clean. Roast them in a broiler until cooked through. Once they have cooled, peel the outer skin.
- Grind together the chillies, shallots, garlic and salt to form a paste. Mix in the fermented fish.
- Transfer to a serving bowl. Stir in the spring onions and coriander.
Nam prik noom is invariably served with deep fried pork skins (kap moo), and can also be eaten with fresh vegetables such as sliced eggplants or cucumber.