Nam prik is a chile-based dip found all over Thailand. This version is a riff on nam prik ong, which is typically found in northern Thailand and made with pork or beef. We swapped the meat for cashews; it gives the dip a healthyish twist as well as a smoother, creamier texture.
Step 1
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).
Step 2
Pulse chilies, shallots, lemongrass, 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.
Step 3
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 tomatoes and a splash of water and cook, scraping any browned bits that may have stuck to bottom of pot, until tomatoes are completely broken down and mixture is thickened, 7–10 minutes.
Step 4
Remove from heat and stir in fish sauce and lime juice. Taste and adjust seasoning with salt.
Step 5
Transfer nam prik to a medium bowl. Top with cilantro. Serve nam prik warm with lettuce, cucumbers, mango, and eggs alongside.
