Nam Prik Pao

Name: Nam Prik Pao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: Dried red chiles — 30 g (1 oz); Shallots — 6; Garlic cloves — 6; Dried shrimp — 30 g (1 oz); Tamarind paste — 20 g (4 tsp); Palm sugar — 40 g (3 tbsp); Fish sauce — 30 ml (2 tbsp); Vegetable oil — 150 ml (2/3 cup)

The Quirky Foodster Team

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20 min (plus 15 min soaking)

Prep

30 min

Cook

Ingredients

Dried red chiles — 30 g (1 oz)
Shallots — 6
Garlic cloves — 6
Dried shrimp — 30 g (1 oz)
Tamarind paste — 20 g (4 tsp)
Palm sugar — 40 g (3 tbsp)
Fish sauce — 30 ml (2 tbsp)
Vegetable oil — 150 ml (2/3 cup)

Method

Toast dried chiles briefly in a dry skillet until fragrant, then soak in warm water 15 minutes to soften; drain.
Fry shallots and garlic separately in oil until golden, about 5-7 minutes each; remove with a slotted spoon.
Fry dried shrimp in the same oil until crisp and fragrant, about 3 minutes; remove.
Process softened chiles, fried shallots, garlic and shrimp together to a coarse paste.
Return the paste to the remaining oil in the pan; add tamarind, palm sugar and fish sauce; simmer 10-15 minutes,
stirring frequently, until thickened and deeply fragrant.

Cultural Background: A rich, sweet-savoury roasted chile paste, nam prik pao combines dried chiles, shallots, garlic and dried shrimp fried slowly in oil, used both as a condiment and as the essential flavour base for tom yum soup.

Tips: • Frying each element separately before combining develops the best individual flavours before they meld together. • This paste keeps exceptionally well due to its high oil content and concentrated flavours.

Variations: • Adjust chile quantity for varying heat levels. • Stir a spoonful into hot water with lime and fish sauce for an instant simple tom yum broth base.

Storage: Store in a sealed jar at room temperature up to 1 month, or refrigerate for longer shelf life up to 3 months.

Reheating: Not applicable; used at room temperature as a condiment or stirred into hot dishes. Nutrition (per serving) Approx. 90 kcal, 1.5 g protein, 8 g fat, 4 g carbohydrate per 15 g serving.

FAQs: What is nam prik pao traditionally used for? A condiment for rice and grilled meats, and the essential flavour base for tom yum soup. Can I make it vegetarian? Yes, omit the dried shrimp and use soy sauce instead of fish sauce, though the flavour will be somewhat different from the traditional version.