Roasted Chili Oil (Nham Mun Prik)



1/4 cup

Roasted Chili Oil (Nham Mun Prik)

Chef Nuit Regular's Khao Soi Gai with roasted chili oil and garlic oil. Photo, Michael Graydon and Nikole Herriot.

"In Thailand, we eat each dish in stages. With each bite we add another spice, some more garlic or a little sugar. One of my favourite additions is this chili oil." - Chef Nuit Regular


  • 1/4 cup sunflower oil
  • 9 dried red bird's eye chilies
  • 1/4 tsp sea salt


  • In a small saucepan, heat the sunflower oil over medium. Add chilies and cook, stirring frequently, for 2 to 3 min. Transfer the chilies to a stone mortar and pestle and pour the oil into a small bowl.
  • Pound the chilies to a fine paste; transfer to the bowl with the oil and stir together. Stir in the salt. Store in a sealed jar at room temperature for up to 2 weeks.

The recipes in Chef Nuit Regular’s cookbook, Kiin, encompass her cooking life in restaurant kitchens and beyond: some of her restaurants’ biggest hits. The pad Thai noodles she used to make and sell in little plastic baggies for extra income as a student. The birthday curry her mother made every year. Her Khao Soi Gai (shown above) with this roasted chili oil — the list goes on (and you’re going to want to try them all).

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.