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Thai Nam Prik Pao Recipe

Thai · Condiment · 50 min total

Nam Prik Pao is a classic Thai roasted chili paste, prized for its smoky, sweet, and spicy flavor. This homemade version is far superior to store-bought and can be used as a condiment or base for many Thai dishes.

Ingredients

• 10 dried red spur chilies (about 1 oz), stemmed
• 1 head garlic, cloves separated and peeled
• 1 cup shallots, thinly sliced
• 1/4 cup tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 teaspoon salt
• 1/4 cup vegetable oil

Instructions

1. Heat a dry skillet over medium heat. Toast the dried chilies, turning frequently, until fragrant and slightly darkened, about 2-3 minutes. Transfer to a bowl and cover with warm water; soak for 15 minutes until softened. Drain and set aside.
2. In the same skillet, dry-fry the garlic cloves and shallot slices separately until they are browned and slightly charred in spots. Garlic will take about 5-7 minutes, shallots about 3-4 minutes. Remove and let cool.
3. In a mortar and pestle or food processor, pound or process the soaked chilies, fried garlic, and fried shallots into a coarse paste. Add tamarind paste, fish sauce, palm sugar, and salt; continue to pound or process until well combined and smooth.
4. Heat vegetable oil in a small saucepan over medium heat. Add the chili paste and cook, stirring constantly, until the oil separates and the paste darkens and becomes fragrant, about 5-7 minutes. Adjust seasoning to taste.
5. Let cool completely. Transfer to a clean jar and refrigerate. The paste will keep for several weeks.

Tips

• Use as a condiment for rice, noodles, or grilled meats.
• Stir into soups or stir-fries for an instant flavor boost.
• For a milder version, reduce the number of chilies or remove seeds before soaking.

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