Monday, 13 June 2011

N is for... Nam Prik Num

Nam Prik Pao is the front dish

This is another Thai sauce, this time featuring green chillies, aubergines and tomatoes. It goes particularly well with chicken or meaty fish. I obviously went for chicken. The aubergine gives this dish a subtle smokiness and gives the sauce a clingy viscosity which coats the meat nicely.

Nam Prik Num

1lb/ 450g of chicken, cubed
3 garlic cloves, skin on
5 shallots, skin on
4 green chillies
2 tbsp soy sauce
1 aubergine
2 tbsp lemon juice
2 tomatoes, halved
1 tsp sugar

Place the garlic, shallots, chillies, tomatoes and aubergine under a hot grill until charred - keep a watch on it as you will have to remove some of the veg before others.  Deseed the chillies and peel the aubergine, tomatoes, shallots and garlic. Bung the whole lot in a food processor with the soy, lemon and sugar and blitz. Taste for seasoning and adjust if necessary.

Fry off the chicken in a little oil until just cooked through and add the nam prik num. Stir through until the sauce is hot and has fully coated the chicken and serve.

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