One of the many bits and bobs I brought home from Thailand was a jar of nam prik pow. Or at least, I think that’s what it is. At one of Chiang Mai’s night markets, I came across a stall selling candied fruits and savoury things in jars. Obviously, I couldn’t actually read any of the labels but I was drawn to a particular set of little plastic pots. The stallholder opened some of them for me and it was clear they were variants of chili and shrimp pastes. I bought two – one an almost black, deeply fishy scented tar with a musty kick, the other a rich jewelled red colour with a lighter garlic, chili and fish sauce smell. They’re obviously mass produced, but they taste a good deal better than any of the jarred nam prik pow you can buy over here. I’ve been dying to try them out. (If anyone reads Thai, I’d love to know what it actually says…)
Unfortunately, my original plan for a variant on yam som-oh went awry at the shops, where basically nothing I wanted to purchase was available. No coconut milk, no grapefruit, etc. I think I went into a bit of a panic because I came home with a completely random Ready Steady Cook style bag of ingredients. Rump steak, portabella mushrooms, spring greens and red peppers? Er, ok. My local greengrocer (i.e. the Mean Polish Store) doesn’t exactly carry a wide range of Asian vegetables but still, I have no idea where those mushrooms came from. That being said, I ended up with a rather nice dish – lots of wok-fried greens and thinly-sliced beef with the roasty hot garlicky flavour of nam prik pow seared onto them.
To make this dish vegetarian, obviously it’s easy enough to omit the beef and just use greens and mushrooms. Likewise, soy sauce can sub for fish sauce in the usual way (use a bit less and dilute more with water as I find soy a bit saltier). More challenging is the nam prik pow but you can buy veggie nam prik pow in many Asian markets. It’s worth seeking out, or indeed making your own, as the stuff’s a wonder to have in the fridge.
Spicy Thai beef and greens
- 1 small rump steak
- 1 head of spring greens
- 2 portabella mushrooms
- 1 red pepper
- 2 cloves garlic
- 3 long Thai red chilies
- 1 tbsp nam prik pow (or to taste)
- 1/4 cup measure, half filled with fish sauce and half warm water
- 2 tbsp palm sugar
- 1 lime
To prepare, slice the meat very thinly, cut the mushrooms and pepper into rather less thin slices, and also slice the greens. Finely chop the garlic and chilies. Get the wok good and hot before adding a glug of oil, then add mushrooms. When they’ve coloured, add garlic and chilies.
Next add the greens and the pepper. Of course, the key thing in wok frying is not adding too much volume. Greens seem pretty volumetastic at first but then cook down pretty fast. Still, don’t make this for more than two people or your wok won’t stay hot enough. You want the greens to get that toasty wok hei flavour.
Finally, add the beef and the nam prik pow and fry for a minute. You want the paste to cook and also sear into the beef and greens. Then add fish sauce, water, and sugar and stir to dissolve the chili paste and sugar into the liquid. Mix everything well. Once that’s done, turn off the heat and add the lime juice. Serve immediately.