Nam Prik Pao (Thai Roasted Chili Jam)
Prep 50 min Total 1 hr 40 min
Nam Prik Pao (Thai Roasted Chili Jam) - kvalifood.com
A dark, sweet, smoky chili paste made by toasting dried chillies, garlic, shallots, and dried shrimp, then grinding them into a paste and cooking in oil until thick and jammy. Used as a base for tom yum, stir-fries, and fried rice. Not supposed to be very spicy – large mild chillies provide color and flavor while small hot ones are optional.
Makes ca. 350-400 ml
Ingredients
- 50 g dried large mild chillies (guajillo, puya, or Thai spur), deseeded and cut into pieces
- 5-10 g dried small hot chillies (Thai bird’s eye), optional
- 100 g garlic, peeled
- 200 g shallots, peeled and sliced
- 40 g dried shrimp, soaked 10 minutes and drained
- 1.5 tsp shrimp paste
- 60 g palm sugar, chopped
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 150 ml neutral oil (or peanut oil)
- salt, to taste
Directions
Toast the dried chillies in a dry pan over medium heat, stirring constantly, until fragrant and slightly charred, about 3-4 minutes. Remove and let cool.
In the same pan, roast garlic cloves until softened and charred in spots, about 5-8 minutes. Remove. Then roast shallot slices the same way. Remove. Toast the drained dried shrimp until fragrant, about 2-3 minutes.
Combine toasted chillies, garlic, shallots, dried shrimp, and shrimp paste in a mortar or food processor. Pound or blend to a fairly smooth paste. Add 1-2 tbsp oil if needed to help blending.
Heat the remaining oil in a wide pan over medium heat. Add the paste and stir continuously. Cook for 7-12 minutes, stirring frequently, until the paste darkens and the oil separates and floats on top.
Add palm sugar, tamarind paste, and fish sauce. Stir well and cook another 3-5 minutes until the sugar dissolves and the paste is thick, glossy, and jammy.
Let cool completely. Transfer to a clean glass jar. Keeps 3-4 weeks refrigerated.
Notes
Oil separation is the key doneness indicator. When the oil floats clearly on top, the paste is done.
Sweetness is essential. Do not reduce the palm sugar.
Use as a base for tom yum soup, stir into fried rice, spread on toast, or add to stir-fries.
See Also
Nam Prik Kapi (Thai Shrimp Paste Chili Dip)
Nam Prik Ong (Northern Thai Tomato and Pork Chili Dip)
Nam Jim Jaew (Thai Roasted Chili Dipping Sauce)
Nam Pla Prik (Thai Fish Sauce with Chillies)
