Nam Prik Pao (Thai Roasted Chili Paste)

🧂 Ingredients

• 50 g Dried chilies (e.g., Thai bird's eye, guajillo for less heat)(Adjust quantity and type based on desired heat level. Remove seeds for milder paste.)
• 100 g Shallots, peeled and roughly chopped
• 50 g Garlic cloves, peeled
• 50 g Dried shrimp, rinsed and drained(Adds a crucial umami depth. Can be substituted with dried krill or omitted for a vegetarian version, though flavor will differ.)
• 50 g Palm sugar, finely chopped or grated(Provides a caramel sweetness. Brown sugar can be used as a substitute.)
• 2 tbsp Tamarind paste (seedless)(Adds a tangy, sour counterpoint. Ensure it's paste, not concentrate, or dilute concentrate slightly with water.)
• 1/2 cup Vegetable oil (or other neutral oil)(For frying the ingredients.)
• 1 tsp Salt(To taste, enhances overall flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the chilies: If using whole dried chilies, briefly toast them in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn. Then, soak them in hot water for about 15-20 minutes until softened. Drain well.

   ⏱️ 20 minutes
2. 2

   Fry the aromatics: Heat the vegetable oil in a wok or deep skillet over medium heat (around 175°C / 350°F). Add the soaked and drained chilies, chopped shallots, peeled garlic, and rinsed dried shrimp. Fry in batches if necessary, stirring frequently, until the shallots and garlic are golden brown and fragrant, and the chilies are slightly crisped. Be careful not to burn the garlic. This process should take about 10-15 minutes.

   ⏱️ 15 minutes
3. 3

   Drain and blend: Carefully remove the fried ingredients from the oil using a slotted spoon, reserving the flavorful oil. Let the fried ingredients cool slightly. Transfer them to a food processor or mortar and pestle. Process or pound until a coarse paste forms.

   ⏱️ 5 minutes
4. 4

   Cook the paste: Return about 2-3 tablespoons of the reserved frying oil to the wok or skillet over medium-low heat. Add the pounded paste. Stir and cook for about 5 minutes until the paste darkens slightly and becomes very aromatic.

   ⏱️ 5 minutes
5. 5

   Add sugar and tamarind: Stir in the chopped palm sugar and tamarind paste. Continue to cook, stirring constantly, until the sugar has dissolved and the mixture thickens to a jam-like consistency. This will take approximately 10-15 minutes. The paste should become glossy and a deep reddish-brown color. Add salt to taste.

   ⏱️ 15 minutes
6. 6

   Cool and store: Remove the Nam Prik Pao from the heat and let it cool completely. Transfer the cooled paste to clean, sterilized airtight jars. Ensure the paste is submerged in a thin layer of oil on top if possible, as this helps with preservation.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Nam Prik Pao is a foundational ingredient for many classic Thai dishes, including Tom Yum Goong, Tom Kha Gai, and various stir-fries.
• ✓The flavor profile is a complex balance of spicy, sweet, sour, and umami.
• ✓When stored properly in airtight jars, preferably with a layer of oil on top, it can keep in the refrigerator for several weeks, or even longer in the freezer.

🔄 Variations

• For a spicier version, use a higher proportion of hotter chilies or add fresh bird's eye chilies during the blending stage.
• A common variation includes adding shrimp paste (kapi) along with the dried shrimp for an even more intense umami flavor.
• Some recipes include fried shallots and garlic as a garnish or mix-in for added texture.

🥗 Nutrition

Per serving