Thai cuisine · Salads & Mezze

Roasted Green Chili Dip

A northern Thai dip of roasted green chilies, garlic and shallots, coarsely pounded together in a mortar.

Ingredients · for 4 servings

• 10 green chilies (long, mild variety)
• 6 shallots
• 8 garlic cloves
• 2 tbsp fish sauce
• 1 lime
• 1/2 tsp salt
• 1/2 bunch coriander (cilantro)
• 200 g sticky rice
• 300 g vegetables for dipping (cucumber, green beans, white cabbage)

Instructions

1. Soak the sticky rice in cold water for at least 4 hours or overnight, then drain.
2. Roast the chilies, unpeeled shallots and garlic cloves in a dry pan over medium heat for 12–15 min., turning, until the skins blister black all over.
3. Let the roasted vegetables steam covered for 10 min., then peel off the charred skin and remove the chili stems.
4. Steam the sticky rice for 25 min. until the grains are translucent and stick together.
5. Pound the chilies, shallots and garlic with the salt in a mortar to a coarse texture — the dip should stay fibrous and chunky — and season with fish sauce and lime juice.
6. Arrange the dip in a bowl, sprinkle with coriander, and serve with the raw vegetables and warm sticky rice.