Ruth_
Tasty Apprentice
Hey, spice enthusiasts! Today, we're excited to share a versatile Thai condiment – Nam Prik Pao, also known as Thai Chili Paste. This rich and aromatic paste is packed with flavors of roasted chili, garlic, and shrimp, making it a must-have in Thai cuisine. Let's dive into this flavorful recipe that will add a zing to your dishes!
Ingredients:
For the Nam Prik Pao:
- 10-15 dried red chilies, deseeded and soaked in warm water
- 6 cloves garlic, minced
- 3 shallots, thinly sliced
- 2 tablespoons dried shrimp, finely chopped (optional)
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 1/4 cup vegetable oil
Instructions:
- Prepare the Chili Paste:
- Drain the soaked dried red chilies and finely chop them.
- In a mortar and pestle or food processor, pound or blend together chopped red chilies, minced garlic, thinly sliced shallots, and dried shrimp (if using) until it forms a coarse paste.
- Cook the Chili Paste:
- Heat vegetable oil in a saucepan over medium heat.
- Add the prepared chili paste to the hot oil and stir-fry for 5-7 minutes, or until fragrant and the ingredients are cooked through.
- Add Flavoring:
- Stir in fish sauce, tamarind paste, and palm sugar. Mix well until the sugar is dissolved and all ingredients are combined.
- Simmer and Adjust:
- Reduce the heat to low and let the Nam Prik Pao simmer for another 5-10 minutes, stirring occasionally to prevent burning.
- Taste and adjust the seasoning, adding more fish sauce for saltiness or palm sugar for sweetness as desired.
- Cool and Store:
- Remove from heat and let the Nam Prik Pao cool to room temperature.
- Transfer to a clean jar or container with a tight-fitting lid. Store in the refrigerator for up to a month.
Usage Suggestions:
- Use Nam Prik Pao as a condiment or ingredient to add depth and flavor to stir-fries, soups, marinades, noodles, and more.
- Spread it on toast or use it as a dipping sauce for vegetables or grilled meats.
