Cashew Nam Prik

I saw an interesting recipe in the latest edition of Bon Appetit. Cashew nam prik is a riff on a staple Thai recipe. The first report of it is from a French ambassador to then Siam in the late 17th century. Since then, it has appeared throughout southern Asia with a variety of ingredients—including mushrooms, mackerel, and even what’s known as a “Giant Waterbug.” 

The base is usually pork with eggplant frequently incorporated. But in this case, the meat is replaced by cashews, which lends flavor and texture and makes the dish more vegetarian-friendly. Like many Asian dishes, it uses the umami punch of fish sauce and a kick of heat. Offset that with lettuce cups, raw veg, and some mango chunks and you’ve got yourself a great appetizer or a light summer meal.

Typically meant as a dip or a condiment to accompany a central meal, it is often prepared in a mortar and pestle. In this case, a food processor is suggested, and frankly I’d prefer that than crushing the ingredients in a tiny bowl. Adding to the umami fish sauce, a shrimp paste is often at the central base mixed together with the chilies, shallots, and lime juice. 

This recipe called for a few things I might change. Two examples: tomatoes and lemongrass. I skipped the lemongrass. As far as I'm concerned, it’s like having a face full of soap for dinner. With the tomatoes, I think the paste is essential. But sautéing the tomatoes down with the cashews gave it a chunky consistency I don’t think I would repeat. Instead, I might choose larger tomatoes—halved Roma or even beefsteak—to roast separately rather than the cherry tomatoes in the original recipe. Those could be placed on top of the dip when serving and eaten as an extra embellishment with the lettuce cups. And if you can’t get any Thai chilies, jalapenos or serrano chilies are a perfectly suitable substitute. You can also use a tablespoon of sambal oelek or another chili sauce like Sriracha.

Here’s the recipe:

1 c. raw cashews

3 jalapenos, chopped or 1 TB sambal oelek

2 medium shallots, chopped

5 garlic cloves, coarsely chopped

Finely grated zest from 2 limes (about 3 tsp.)

1 tsp. kosher salt, plus more

3 Tbsp. canola oil

1 Tbsp. tomato paste

8 oz. Roma, halved and roasted

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1 Tbsp. coarsely chopped cilantro leaves with tender stems

Bibb or Little Gem lettuce leaves, sliced cucumbers, sliced mango, and soft-boiled eggs (for serving)

Pulse cashews in a food processor until pieces are no larger than ¼". Transfers cashews to a medium bowl (it’s okay if some of the cashews have gone all the way to powder, which will thicken the dip).

Pulse chilies or chili sauce, shallots, garlic, lime zest, and 1 tsp. salt in food processor until very finely chopped. Scrape down sides and continue to pulse until a coarse paste forms. Transfer curry paste to a small bowl.

Heat oil in a medium saucepan over medium. Add cashews and cook, stirring often, until golden brown in most spots, 4–6 minutes. Add curry paste and cook, stirring often, until slightly darkened, about 3 minutes. Add tomato paste and cook, stirring, until mixture starts to stick to bottom pot, about 2 minutes. Add a splash of water and cook, scraping any browned bits that may have stuck to bottom of pot and mixture is thickened, 7–10 minutes.

Remove from heat and stir in fish sauce and lime juice. Taste and adjust seasoning with salt. Transfer nam prik to a medium bowl. Top with the roasted tomatoes and cilantro. Serve nam prik warm with lettuce, cucumbers, mango, or some soft boiled eggs alongside.

Enjoy!