น้ำพริกเผาทอด

Origin

Nam prik phat tod is a traditional Southern Thai dish, particularly popular in Nakhon Si Thammarat and Surat Thani provinces. This dish originated from using spicy dried chili, tomato, and garlic seasonings that are fried to enhance their aroma and intensify flavor. It is commonly served as a snack or paired with steamed hot rice during dinner.

Appearance and Taste

Nam prik phat tod has small round shapes with a dark brown color. The outer layer is crispy while the inside remains soft and juicy. It emits a fragrant aroma of roasted chili and coconut milk. The taste starts with a spicy kick, followed by sweetness from tomatoes and saltiness from salt, creating a perfectly balanced flavor.

Ingredients

Dried chilies, tomatoes, garlic, shallots, salt, sugar, fish sauce, fresh coconut milk, and frying flour

Serving Suggestion

Serve with steaming hot rice or enjoy alongside fresh vegetables such as white cabbage, cucumber, and long beans. For best texture, consume immediately after frying to enjoy the crispiness and softness.

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