Thai Chili Paste (Nam Prik Pao)

Ingredients

• 30 pcs Whole dried chilies (red) (Deseed, cut lengthwise in half)
• 6 pcs Shallots (Peeled and coarsely chopped)
• 5 pcs Garlic cloves (Crushed, peeled)
• 2 tbsp Dried shrimp (Small dried shrimp, lightly toasted)
• 2 tbsp Fermented shrimp paste (kapi) (Ready‑to‑use paste)
• 2 tbsp Tamarind paste (Ready‑to‑use, well mixed)
• 2 tbsp Palm sugar (or brown sugar) (For sweet‑salty balance)
• 2 tbsp Fish sauce (Thai fish sauce)
• 10 tbsp Vegetable oil (peanut or neutral) (6 tbsp for cooking, 4 tbsp for finishing)

Instructions

1. Prepare the chilies

   Cut the dried chilies in half lengthwise, remove the seeds, then toast them over low heat in a pan for 4 to 5 minutes until they release their aromas. Set aside.

   Time: PT5M

2. Sauté shallots and garlic

   In the same pan, add 2 tablespoons of oil, then sauté the chopped shallots and crushed garlic over low heat for 6 to 7 minutes until they become translucent and lightly golden.

   Time: PT7M

3. Grind the ingredients

   Transfer the toasted chilies, dried shrimp, shallots, garlic, shrimp paste, tamarind paste, palm sugar, fish sauce and the remaining 2 tablespoons of oil into the blender. Blend until you obtain a smooth paste.

   Time: PT5M

4. Final frying of the paste

   Pour the obtained paste into a clean pan, add the remaining 4 tablespoons of oil and cook over low heat for 6 minutes, stirring constantly until the color changes from orange‑red to a slightly dark brown.

   Time: PT6M

5. Cool and package

   Remove the pan from the heat, let the paste cool slightly (2‑3 minutes), then transfer it to a clean glass jar. Pour the remaining oil (about 1 tablespoon) over the top to form a protective barrier.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

4 g

Fat

1.5 g

Fiber

1 g