Nam Prik Num: Green Chili & Tomato Condiment with Fresh Herbs
A vibrant, rustic Thai condiment made by roasting fresh green chilies, tomatoes, and garlic until charred, then blending them with cilantro, spring onions, and a squeeze of lime. This version captures the smoky-sweet heat of the original while strictly omitting refined sugar and seed oils, relying instead on the natural sweetness of ripe heirloom tomatoes and the depth of charred aromatics.
A little context
Nam Prik Num is a staple of Northern Thai (Lanna) cuisine, traditionally served as a dip with sticky rice and fresh vegetables. While the classic recipe often calls for a teaspoon of palm sugar to balance the heat, this adaptation honors the tradition by using the deep, caramelized sweetness of roasted tomatoes and a hint of monk fruit if extra balance is needed, ensuring no refined sugars or seed oils are used. We roast the vegetables over an open flame or under a broiler to replicate the smoky depth of the traditional clay oven without compromising the ingredient integrity.
The longevity story
This dish is a powerhouse of polyphenols and capsaicin. The green chilies (Capsicum annuum) provide capsaicin, which supports metabolic health and acts as a natural anti-inflammatory agent. The charred tomatoes and garlic deliver lycopene and allicin, both potent antioxidants that become more bioavailable when cooked. By using only fresh herbs and avoiding processed sugars, we maintain a low glycemic load while maximizing the intake of vitamin C and K from the cilantro and spring onions.
Method
- 01
Char the aromatics
Heat a cast-iron skillet over high heat (or place directly on a gas burner grate). Add the whole green chilies, tomato halves, garlic cloves, and shallots. Roast, turning frequently with tongs, until the skins are blistered and blackened in spots and the vegetables are soft. This takes about 15-20 minutes. The goal is smoky depth, not burning the flesh.
- 02
Steam and peel
Transfer the roasted vegetables to a bowl and cover tightly with a plate or plastic wrap (ensure no plastic touches the food if using heat-sensitive wrap; a lid works best) for 10 minutes. This steams the vegetables, loosening the skins. Once cool enough to handle, peel off the charred skins from the garlic and shallots. The tomato skins can be left on for texture or removed if you prefer a smoother paste. Keep the chilies whole or roughly chopped.
- 03
Pound the base
In a stone mortar, place the roasted garlic, shallots, and cilantro roots. Pound with the pestle until they form a rough paste. Add the roasted chilies and tomatoes. Pound gently to break them down, releasing the juices but avoiding turning everything into a purée. We want a chunky, rustic texture.
- 04
Fold in fresh herbs
Add the fresh cilantro leaves and sliced spring onions. Gently fold and press them into the mixture with the pestle. Do not pound these hard, or they will turn bitter and lose their bright color.
- 05
Season and emulsify
Stir in the fresh lime juice, coconut aminos (or sea salt), and optional monk fruit if the tomatoes lack natural sweetness. Taste and adjust. Finally, drizzle in the extra-virgin olive oil and give it one final gentle stir to emulsify the fats with the vegetable juices.
- 06
Rest and serve
Let the Nam Prik Num rest for 15 minutes at room temperature to allow the flavors to meld. Serve immediately with steamed jasmine rice, fresh cucumber slices, and blanched vegetables like long beans or cabbage.
Pro tips
- ✦Select chilies that are firm and glossy; dull skin indicates they are past their prime and will lack the fresh heat profile.
- ✦If using a gas stove for roasting, keep a close eye on the garlic and shallots as they burn faster than the chilies.
- ✦The texture should be chunky, not a smooth sauce; if it feels too dry, add a teaspoon of the tomato juices released during roasting.
- ✦For maximum freshness, make this only 1-2 hours before serving, as the bright green color of the cilantro will fade over time.
- ✦Wear nitrile gloves when handling the green chilies to prevent capsaicin burn on your skin or eyes.
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Substitutions
- cilantro roots → 2 tbsp celery stalks, finely minced (Cilantro roots provide a unique earthy depth; celery is the closest flavor proxy if roots are unavailable.)
- coconut aminos → 2 g flaky sea salt (If you are strictly avoiding soy or coconut, high-quality sea salt provides the necessary salinity without the umami depth of aminos.)
- green chilies → poblano peppers (Use poblanos for a milder, sweeter heat; increase quantity slightly if you miss the punch.)
Storage
Store in an airtight glass container in the refrigerator for up to 3 days. The flavor often improves on day 2. Do not freeze, as the fresh herbs will wilt and turn black upon thawing.
What to serve with it
- Steamed organic jasmine rice
- Blanched long beans and cabbage
- Fresh cucumber and radish slices
- Grilled wild-caught salmon or chicken breast
- Sparkling water with a wedge of lime
- Unsweetened green tea
FAQ
Why use a mortar and pestle instead of a blender?+
A mortar and pestle crushes the cell walls of the garlic and chilies to release oils without heating the ingredients (which a blender blade does), preserving the fresh, bright flavor and creating a superior texture.
Can I make this ahead of time?+
You can roast the vegetables up to 2 days in advance and store them in the fridge. However, add the fresh herbs and lime juice only 30 minutes before serving to maintain the vibrant color and fresh taste.
Is this recipe spicy?+
Yes, it retains the heat of the green chilies. If you are sensitive to spice, remove the seeds and white pith from the chilies before roasting, or use milder poblano peppers.
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