Thursday, April 4, 2013

Thai Chilli Paste (Nam Prik Pao)


Adapted from She Simmers' Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam


160g fresh cayenne chillies
130g garlic, sliced
200g shallots, sliced
60g toasted shrimp paste (belacan)
125g pure coconut sugar/palm sugar, grated
80g dried shrimps, washed and drained
4 tbsp tamarind paste
4 tbsp fish sauce
1 1/2 cup water
200ml cooking oil

  • In a dry wok over low-heat,  toast chillies until lightly charred.  Set aside.
  • Heat a little oil in a wok over medium-high heat and fry the sliced shallots, garlic and dried shrimps separately until light brown and fragrant.  Set aside.
  • Grind the dried shrimps in a grinder until very fine.  Set aside. 
  • Using a food processor or a pestle & mortar, process the chillies, garlic, shallots, toasted shrimp paste and water until a thick paste is formed.  
  • Heat oil in a wok and add in the paste, dried shrimps, tamarind paste, fish sauce and sugar and cook over medium heat, stirring occasionally; for about 15 minutes or until you achieved the consistency you desired.  
  • Store your chilli paste in clean, dry glass jars.  They will keep for months in the refrigerator.

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