Northern Thai Green Chili Dip (Nam Phrik Num)

Name: Northern Thai Green Chili Dip (Nam Phrik Num)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thailand
Ingredients: 8 oz (225 g) long green chilies (mild to medium heat, such as Anaheim or large Thai green chilies); 4 shallots (about 4 oz / 115 g), unpeeled; 6 garlic cloves (about 1 oz / 30 g), unpeeled; 1 medium ripe tomato (about 5 oz / 140 g), optional; 1 tsp (5 g) kosher salt; 1 Tbsp (15 ml) fresh lime juice; 2 Tbsp (5 g) roughly chopped cilantro leaves and stems (optional); 1 tsp (5 ml) fish sauce (optional, for deeper flavor)

น้ำพริกหนุ่ม nam phrik numSay it: naam prik noom

By the Passport Plate editors. Published November 12, 2026.

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Nam phrik num is a classic smoky dip from Northern Thailand. Fresh green chilies, shallots, and garlic are roasted until charred, then pounded with salt, garlic, and sometimes tomatoes or cilantro into a coarse, fragrant paste. It delivers a bright, spicy, and slightly bitter flavor that pairs perfectly with sticky rice, fresh vegetables, and grilled meats. Eaten at everyday meals and family gatherings in Chiang Mai, Lampang, and surrounding provinces, this dip showcases the region’s love for bold, roasted flavors.

Northern Thai Green Chili Dip (Nam Phrik Num)

น้ำพริกหนุ่ม, nam phrik num

Pronounced naam prik noom

Serves: 4
Prep: 15 min
Cook: 10 min
Total: 25 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains fish. Check labels on packaged ingredients.

Ingredients

4 servings

8 oz (225 g)225 g (8 oz) long green chilies (mild to medium heat, such as Anaheim or large Thai green chilies)
4 shallots (about 4 oz / 115 g), unpeeled
6 garlic cloves (about 1 oz / 30 g), unpeeled
1 medium ripe tomato (about 5 oz / 140 g), optional
1 tsp (5 g)5 g (1 tsp) kosher salt
1 Tbsp (15 ml) fresh lime juice
2 Tbsp (5 g) roughly chopped cilantro leaves and stems (optional)
1 tsp (5 ml)5 ml (1 tsp) fish sauce (optional, for deeper flavor)

Method

Heat a dry cast-iron skillet or grill over medium-high heat. Add the whole green chilies, unpeeled shallots, unpeeled garlic cloves, and the tomato if using.
Roast, turning frequently, until the chilies are blistered and charred in spots, the shallots and garlic skins are blackened, and the tomato is soft and its skin is split, about 5–8 minutes total.
Transfer the roasted vegetables to a plate and let them cool for a few minutes until cool enough to handle. Peel off most of the burnt skins from the shallots, garlic, and tomato, leaving a few charred bits for smoky flavor.
Remove the stems from the chilies. For a milder dip, scrape out some or all of the seeds.
Place the peeled shallots, garlic, chilies, tomato (if using), and salt in a large mortar and pestle. Pound until you have a coarse, textured paste, about 5 minutes. The mixture should remain chunky, not smooth.
Stir in the lime juice, chopped cilantro, and fish sauce if using. Taste and adjust seasoning with more salt or lime juice as needed.
Transfer to a small serving bowl. The dip is best served within an hour while the smoky aroma is strongest.

Regional variants

Some cooks add roasted eggplant for a creamier texture or fermented fish (pla ra) for deeper umami. Modern versions occasionally include a touch of palm sugar to balance the heat.

Cook's notes

Use a mortar and pestle for the most authentic texture; a food processor can be used but will produce a smoother, less traditional result.
Adjust the heat by choosing milder chilies or removing more seeds—Northern Thai versions range from gently spicy to fiery.
For extra smokiness, grill the vegetables over charcoal instead of using a skillet.

Serve with

Sticky rice, fresh cabbage wedges, cucumber slices, long beans, boiled eggs, and grilled pork or chicken.

Make ahead and storage

Best eaten the same day. Refrigerate leftovers in an airtight container up to 2 days; bring to room temperature and refresh with a squeeze of lime before serving.

Northern Thai Green Chili Dip (Nam Phrik Num)