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Story and Photos by Austin Bush
This is another northern style curry that has become popular among people all over Thailand. The main ingredient is phrik num, long slender green chiles that are almost exclusively used in this particular dish. Use whatever kind of skinny green chiles you can find. Depending on the chiles used, the nam phrik can range from mild to mouth-searingly hot.
8 bamboo skewers
7 phrik num or other long green chile
10 cherry tomatoes
2 heads of garlic
1 teaspoon salt
Prepare your grill to medium-high heat.
Skewer the chiles, tomatoes, shallots and garlic and grill until charred. Transfer the grilled ingredients to a bowl, cover tightly with plastic wrap and allow to rest for 10 minutes. When the vegetables are just cool enough to handle, peel off burnt outside layer.
Using a mortar and pestle, grind the grilled ingredients together with the salt until blended but still chunky (phrik num should ideally be in long strands or strips).
Serve in a bowl, alongside fresh and blanched vegetables, pork rinds, and sticky rice.