Teresa's Recipes
Nam Prik Pao (Thai Roasted Chili Paste)
Nam Prik Pao, also known as Thai Roasted Chili Paste, is a vibrant and spicy condiment that is at the heart of Thai cuisine. This rich, smoky, and slightly sweet sauce is created from a blend of flavorsome ingredients including roasted chilies, garlic, shallots, and a hint of shrimp paste. Originating from the culinary traditions of Thailand, it serves as a versatile sauce that can elevate the taste of many Thai dishes, or be savored simply with a warm serving of jasmine rice.
Ingredients
- 20g Dried red chilies
- 10g, peeled Garlic cloves
- 50g, peeled Shallots
- 20g Shrimp paste
- 30g Palm sugar
- 20ml Fish sauce
- 20g Tamarind paste
- 50ml Vegetable oil
Dietary Notes
- Servings: 10
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 80
- Fat: 5g
- Carbs: 8g
- Protein: 1g
- Sodium: 300mg
- Sugar: 6g
Instructions
- Soak the dried red chilies in hot water for 10 minutes, then drain well.
- Use a mortar and pestle or a food processor to blend the soaked chilies, garlic cloves, and shallots into a fine paste.
- Heat the vegetable oil in a pan over medium heat, then add the shrimp paste to the pan and cook for 1-2 minutes until it becomes fragrant.
- Stir in the chili paste mixture and cook for another 2-3 minutes, stirring constantly to ensure it doesn't stick to the pan.
- Add the palm sugar, fish sauce, and tamarind paste to the pan, stirring well to combine all the ingredients.
- Continue cooking for another 5 minutes, or until the mixture thickens slightly.
- Remove from heat and let the Nam Prik Pao cool before transferring to a jar or container.
- Store the Nam Prik Pao in the refrigerator for up to 2 weeks.
- Use this versatile Nam Prik Pao as a condiment or ingredient in various Thai dishes, from stir-fries to soups, or even as a flavorful spread on toast.
Tips
- The spiciness of Nam Prik Pao can be adjusted by varying the amount of chilies used.
- If palm sugar is not available, brown sugar can be a good substitute.