The chilies are long and light gree

The chilies are long and light green. The chili paste is thick, moist and fibrous as a result of pounding together a mixture of roasted young chilies (or aubergines), shallots, garlics, garlic, coriander leaves, lime juice and fish sauce. Nam Prik Num is generally eaten with steamed and raw vegetables, and sticky rice. I like to eat it with