Tomato Nam Prik
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large ripe tomato (about 12 ounces), halved around the equator
- 2tablespoons freshly squeezed lime juice
- 2tablespoons nam pla (fish sauce)
- 1teaspoon minced garlic
- ¼teaspoon (or more) minced hot fresh chile (like Thai or jalapeño)
- 2teaspoons sugar
- ¼cup chopped fresh basil (preferably Thai)
- 1tablespoon minced dried shrimp (optional)
- Salt
Nutritional analysis per serving (4 servings)
31 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze the seeds from the tomato. Run the cut side back and forth over a box grater until you’re left holding the core, stem and most of the skin. Repeat with the other half.
- Step 2
Add the remaining ingredients, and stir until the sugar dissolves. Taste, and adjust the seasonings as necessary (add more chile and nam pla or a little salt). Let rest for a few minutes before serving.
Private Notes
Comments
I didn’t squeeze the juice out of the tomatoes since I feel like so much flavor is there, but it meant my sauce turned out too watery. Flavor was good, but do follow the directions to squeeze out the extra juice
I used the shrimp and also added zest from the lime plus one diced shallot. This is delicious and really versatile. I used it to cook cod en papillote with zucchini, red peppers and quartered cherry tomatoes. Waited to add the basil until serving. Had extra sauce for anyone who wanted more.
Best recipe Bittman has ever published. With jasmine rice and any protein, you have a delicious meal. Sometimes I make it more like a salsa and coarsely chop the tomatoes and add chopped shallots. I grow the Thai basil in summer just so that I can eat this non-stop while the tomatoes are coming in!
Best recipe Bittman has ever published. With jasmine rice and any protein, you have a delicious meal. Sometimes I make it more like a salsa and coarsely chop the tomatoes and add chopped shallots. I grow the Thai basil in summer just so that I can eat this non-stop while the tomatoes are coming in!
I didn’t squeeze the juice out of the tomatoes since I feel like so much flavor is there, but it meant my sauce turned out too watery. Flavor was good, but do follow the directions to squeeze out the extra juice
I used the shrimp and also added zest from the lime plus one diced shallot. This is delicious and really versatile. I used it to cook cod en papillote with zucchini, red peppers and quartered cherry tomatoes. Waited to add the basil until serving. Had extra sauce for anyone who wanted more.
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