I do not see it here in northern Thailand. It is on a lot of tables in Bangkok restaurants and I love it. It is green and appears to be oil and minced garlic. Does anyone know what it is called and how I can get the recipe?

Thank you kindly

in which type of restaurants you find it? are you sure it is oily? i cant recall a common sauce that is oil based.

Nam Prik Num?

Green chili sauce from the north.

1/2 cup kratiem (garlic cloves), whole and unpeeled

1/4 cup hom daeng (shallots), whole and unpeeled

6 (unripe) prik chi fa (Thai jalapenos)

4 medium tomatoes

1/4 cup makhuea pro (Thai eggplants)

2 tablespoons nam manao (lime juice)

2 tablespoons nam pla (fish sauce)

1 tablespoon palm sugar

1 tablespoon hom daeng (shallots), finely chopped

1 tablespoon bai chi (coriander/cilantro leaf), chopped

Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes

until the skins just start to turn black. Skin and quarter the tomatoes

and discard the seed pulp. Put the eggplant in a small saucepan, cover

with water and simmer until barely cooked (they should still be firm).

Place all the ingredients in a mortar and pestle or food processor and

process to a coarse paste. Taste for balance: the sauce should be hot and

sharp. If too hot add a little more sugar and lime juice (and possibly a

little more fish sauce).

It was not spicy though.

Nam Prik Num?

Green chili sauce from the north.

1/2 cup kratiem (garlic cloves), whole and unpeeled

1/4 cup hom daeng (shallots), whole and unpeeled

6 (unripe) prik chi fa (Thai jalapenos)

4 medium tomatoes

1/4 cup makhuea pro (Thai eggplants)

2 tablespoons nam manao (lime juice)

2 tablespoons nam pla (fish sauce)

1 tablespoon palm sugar

1 tablespoon hom daeng (shallots), finely chopped

1 tablespoon bai chi (coriander/cilantro leaf), chopped

Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes

until the skins just start to turn black. Skin and quarter the tomatoes

and discard the seed pulp. Put the eggplant in a small saucepan, cover

with water and simmer until barely cooked (they should still be firm).

Place all the ingredients in a mortar and pestle or food processor and

process to a coarse paste. Taste for balance: the sauce should be hot and

sharp. If too hot add a little more sugar and lime juice (and possibly a

little more fish sauce).

dear zaphodbeeblebrox

Naam prik noom traditionally is made from young green chilies. roasted with shallots and garlic. it is seasoned with fish sauce and a pinch of sugar. as you go further north from chaing mai, either fish meat or tua-nao will be added.

thats the only ingredients used for Naam prik noom.

cheers