Roast the chilies, aubergine, garli

Roast the chilies, aubergine, garlic, and whole shallots until the vegetables are soft or the skins just start to turn black.[1] Cut off the skin of the chilies and discard the seeds to make it less spicy if desired.[2] Finely chop chilies, shallots, and garlic and transfer to a bowl. To add more taste, add coriander leaves, fish sauce, and lemon juice and stir until all ingredients are mixed well.[1] The taste balance of Nam phrik num should be hot and sharp. If it is too hot add a little more sugar, lime juice or fish sauce. To blend and mellow flavors, leave covered for 30 minutes.[1] Serve with rice, spring onions, kap moo (pork crackling) and fresh or boiled vegetables.[1][2][3]