Nam prik pao, also known as Thai chili paste, is a popular condiment used in Thai cuisine. This spicy and savory paste is made from a blend of dried shrimp, garlic, shallots, palm sugar, fish sauce, and a variety of chili peppers. The paste is typically used as a dipping sauce or added to stir-fries, soups, and curries to give them a distinct umami flavor. Its spicy and savory flavor profile adds depth and complexity to a variety of dishes. Whether used as a dipping sauce or added to soups and curries, nam prik pao is a must-have condiment for anyone who loves spicy food.
The main ingredient in nam prik pao is chili peppers. There are different types of chili peppers used in the paste, such as bird’s eye chili, Thai chili pepper, and dried red chili. These chilies are known for their heat and spiciness, which is why nam prik pao is a favorite condiment for those who enjoy spicy food. The combination of chilies with other ingredients creates a complex and layered flavor that is both spicy and sweet.
Another key ingredient in nam prik pao is dried shrimp. This ingredient adds a salty and slightly fishy flavor to the paste. Garlic and shallots are also used for their aromatics and depth of flavor. Palm sugar is added for sweetness and helps to balance out the spiciness of the chili peppers. Fish sauce, a common ingredient in Thai cuisine, adds a savory and umami flavor to the paste.
Nam prik pao is commonly used as a dipping sauce for deep-fried foods such as spring rolls and fried chicken. It is also a popular condiment for grilled meats, vegetables, and fresh seafood. The paste can be mixed with coconut cream or broth to make a flavorful sauce for stir-fries and curries.
In addition to its delicious taste, nam prik pao also has several health benefits. Chili peppers are rich in capsaicin, which can help improve metabolism and reduce inflammation. Dried shrimp is a good source of protein and omega-3 fatty acids. Garlic and shallots have antibacterial properties and can help boost the immune system.
Nam Prik Pao Recipe (Thai charred chili jam) by Chef James Syhabout
Ingredients
Instructions
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In a dry saute pan, toast the dried shrimp over medium heat until aromatic but not browned. Place aside.
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Use paper towels to cover a plate. In a wok or saute pan, heat the oil over medium heat. One at a time, fry the chiles for about 12 seconds each, or until they are brittle but not burnt and have a dark red color. Use a slotted spoon to transfer the fried chiles to the dish covered in paper towels.
Continue by frying the shallots one at a time in the same oil until they are browned and then draining them on paper towels. Repeat with the garlic cloves and then the dried shrimp. Set them aside and make sure that everything cool to room temperature. Measure the cooled oil after it has been strained, then add more oil to make 1/2 cup
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Use a pestle and a large mortar to grind the dried shrimp and fried chilies into a fine powder. To create a smooth and wet paste, add the fried shallots and garlic. Scrape the paste into a bowl and combine with the sugar, fish sauce, and tamarind water and mix them well. Remix after adding the reserved 1/2 cup oil.
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Use right away, or store in the fridge for up to 4 weeks with a tight cover.
Note
Tamarind water is sold at Asian markets.
User Reviews
Goes so well with toasted sourdough! Thanks for the recipe
Goes so well with toasted sourdough! Thanks for the recipe