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Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, thai chilli paste (nam prik pao) 🌶. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Nam Prik Pao (thai chili paste) is a common ingredient used in Thai cooking. It is spicy and sweet, with rich flavors of roasted vegetables and is often enriched with shrimp. I've used it in recipes on this site, and it is so common that you might be able to easily find in a jar outside of Thailand. Once the paste is a deep dark colour and a jammy consistency, transfer to a jar.

Thai Chilli paste (Nam Prik Pao) 🌶 is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Thai Chilli paste (Nam Prik Pao) 🌶 is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook thai chilli paste (nam prik pao) 🌶 using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thai Chilli paste (Nam Prik Pao) 🌶:

1. Prepare 1 cup shallots, Finely sliced
2. Make ready 1/2 cup garlic, Finely sliced
3. Prepare 15 dry big red chilli, roughly chopped
4. Make ready 1 small cup dry shrimp (optional)
5. Take 1 tbsp thai shrimp paste (optional)
6. Get 1 cup vegetable cooking oil
7. Get 4-5 tbsp tamarind paste
8. Get 4-5 tbsp palm sugar
9. Get 2 tbsp fishsauce or salt or soysauce
10. Prepare Pestle and mortar or food blender

Thai Chili Paste/Chili Jam - Nam Prik Pao. This classic chili paste is super versatile. We use it in the famous tom yum goong soup, we add it to stir-fries like this classic cashew chicken, and we even use it in a salad dressing like in this wing bean salad! We also use it simply as a spread on toast, sometimes as part of a sandwich, but.

Instructions to make Thai Chilli paste (Nam Prik Pao) 🌶:

1. Finely sliced shallots, garlic, red dry chilli and soak dry shrimps in hot water for 10 mins and rinse them off.
2. Add some vegetable cooking oil in a saucepan, once medium heat, fry your shallots until it turns golden and crisp then use slotted spoon take them on and leave it on kitchen towel. Repeat the same process using the same vegetable oil with garlic, chilli, dry shrimps. Keep the cooking oil as we will need it for later. (You can also put everything in the oven instead of fry them if prefer) 1. Pound your fried shallots, garlic, red chilli, shrimps together, add shrimp paste and seasoning with tamarind paste, palm sugar, fishsauce until al become smooth paste. You can also put then in food blender if prefer. 1. Return to the saucepan with the vegetable cooking oil that you fry all the chilli paste earlier, add your chilli paste back in and turn on low heat. Use the wooden spoon and keep stir the paste well for 5-8 min until all combine. Taste your chilli paste it should be sweet, sour, salty and spicy. 1. 5. Store in a clean jar. The vegetable oil will keep preserving your chilli paste. Keep it in the room temperature and dry cupboard.
3. Delicious with just spread on toast!

We use it in the famous tom yum goong soup, we add it to stir-fries like this classic cashew chicken, and we even use it in a salad dressing like in this wing bean salad! We also use it simply as a spread on toast, sometimes as part of a sandwich, but. This is a simpler nam prik pao. This is pretty straightforward as far as Thai chili pastes go. Grinding nap prik pao is a bit of a pain.

So that’s going to wrap this up with this special food thai chilli paste (nam prik pao) 🌶 recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!