How to Make Takoi’s Charred Carrots

Make the charred carrots served at Takoi’s in Detroit with this recipe.
Photograph by Rebecca Simonov

Takoi in Detroit pulls inspiration for Thai cuisine in its dishes, which includes Som Tum Thai salad, Khao Soy noodles, Sea Bream Nam Tok, and more. They invite you to make their charred carrots from the comfort of your home by sharing this recipe.


Charred Carrots

  • 1 bunch carrots, tops removed
  • 1⁄4 cup toasted almonds, chopped
  • 1/3 cup mint leaves, torn and lightly
  • 1/3 cup cilantro (leaves and stem), lightly packed
  • 1 green onion, thinly sliced 1⁄4 cup Chili Jam Vinaigrette (recipe below)
  • 1⁄2 cup Avocado Nam Phrik (recipe below)
  • Grape-seed oil
  • Kosher salt

Avocado Nam Phrik

  • 4 Anaheim peppers
  • 2 small shallots, unpeeled
  • 4 cloves garlic
  • 1 ripe avocado
  • 1 tablespoon water
  • 2 tablespoons soy sauce
  • Juice from 1 lime
  • 1⁄2 teaspoon sugar

Chili Jam Vinaigrette

  • 1 tablespoon palm sugar
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons nam phrik pao (Thai chili jam that can be purchased at most Asian grocery stores)
  • 1 tablespoon pomegranate molasses


For the Avocado Nam Phrik

  1. Heat oven to 450 degrees Fahrenheit.
  2. On a sheet pan lined with parchment
    paper, spread out the peppers, shallots, and garlic. Roast until blistered in spots and soft. If the garlic finishes before the shallots and peppers, remove and allow the peppers and shallots to finish. This should take 10-15 minutes total. Remove from oven and let fully cool.
  3. Peel the skin from the shallots and peel, de-stem, and de-seed the peppers.
  4. In a blender, add the avocado, roasted garlic, roasted shallots, water, soy sauce, lime juice, and sugar. Blend until very smooth. Add in the peeled and seeded peppers and pulse to incorporate. The sauce should be chunky and slightly rustic — don’t make baby food!
  5. Adjust seasoning with lime or soy sauce as necessary.

For the Chili Jam Vinaigrette

  1. Dissolve the palm sugar into the water and soy sauce either by whisking or in a small saucepan over low heat.
  2. In a small mixing bowl, add the palm sugar solution and the nam phrik pao and pomegranate molasses. Whisk together until smooth.

For the Charred Carrots

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Go through the carrots and halve or quarter any carrots that are large.
  3. In a mixing bowl, toss the carrots with a couple of tablespoons of grape-seed oil and season liberally with kosher salt. Spread the seasoned carrots on a sheet pan and roast in the oven until blistered in spots and cooked through, about 10 minutes total.
  4. Transfer the charred carrots to a mixing bowl. Add half of the chopped almonds and all of the herbs and green onion. Add the chili jam vinaigrette and toss all ingredients until coated.
  5. To serve, spread the avocado nam phrik across the plate. Transfer the carrot mixture on top and sprinkle with the remaining chopped almonds.
  6. Enjoy!

Takoi is located at 2520 Michigan Ave., Detroit. Call 313-855-2864 or visit for more information. 

This story is from the November 2023 issue of Hour Detroit magazine. Read more in our digital edition. Plus, visit for even more recipes including The Kitchen by Cooking with Que’s’ Roasted Beet Salad and Pinky’s Rooftop’s Mushroom Toast.