Mild – Medium
Perfect Addition to:
About this Recipe
Nam Prik Pao is almost always referred to as roasted chili paste or chili paste in oil. Some call it chili jam or roasted chili jam which I think is more specific, less ambiguous, and more consistent with what it really is.
This insanely delicious paste is often enjoyed with rice, vegetables, grilled meats, seafood or even just with a humble fried egg.
- 20 grams small dried chillies, remove seed, sliced
- 20 grams longdried chillies, remove seed, sliced
- 200 grams garlic, thinly sliced
- 200 grams purple shallots, thinly sliced
- 100 grams dried shrimp, soften in warm water, chopped
- 1/2 cup vegetable oil + extra for frying
- 90 ml Thai fish sauce
- 130 ml tamarind extract
- 90 grams palm sugar
The homemade version is dynamite and it was so much fun to make too. The paste/ jam is used widely in countless stir fries, soups, sauces and marinades.
Narm Prik Pow can be purchased and found at any good Asian grocer, a good brand to look for are Aroy D or Pantai Brand.
Step by Step Instructions
In a deep frying pan, add oil about 3cm deep. Preheat the oil to 160 degrees over medium heat.
Fry the small and large chilli in the oil until fragrant and remove onto kitchen paper towel. Repeat the steps with garlic, purple shallots and dried shrimp.
Use a mortar and pestle or food processor; add fried ingredients and blend. I prefer a chunky texture but make it smoothier if you wish.
In a frying pan add 1/2 cup of vegetable oil over medium heat. Add paste with fish sauce, tamarind and palm sugar.
Lightly fry and stir the ingredients together until the paste becomes sticky and dry. Allow to cool before storing in an airtight container. Refrigerate for 4 weeks or store in freezer.