Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai chilli paste (nam prik pao) š¶. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Thai Chilli paste (Nam Prik Pao) š¶ is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Thai Chilli paste (Nam Prik Pao) š¶ is something that I’ve loved my whole life.
Free UK Delivery on Eligible Orders! 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.
To get started with this recipe, we must first prepare a few components. You can have thai chilli paste (nam prik pao) š¶ using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thai Chilli paste (Nam Prik Pao) š¶:
- Make ready 1 cup shallots, Finely sliced
- Get 1/2 cup garlic, Finely sliced
- Make ready 15 dry big red chilli, roughly chopped
- Prepare 1 small cup dry shrimp (optional)
- Take 1 tbsp thai shrimp paste (optional)
- Get 1 cup vegetable cooking oil
- Get 4-5 tbsp tamarind paste
- Make ready 4-5 tbsp palm sugar
- Take 2 tbsp fishsauce or salt or soysauce
- Get Pestle and mortar or food blender
Nam prik pao is that Thai chili paste you see everywhere. It adds a ton of flavour to anything you use it with. Keyword nam prik pao, thai chili paste. Nam prik pao will keep for several months stored in a covered jar in your refrigerator.
Instructions to make Thai Chilli paste (Nam Prik Pao) š¶:
- Finely sliced shallots, garlic, red dry chilli and soak dry shrimps in hot water for 10 mins and rinse them off.
- 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. - Delicious with just spread on toast!
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.
Keyword nam prik pao, thai chili paste. Nam prik pao will keep for several months stored in a covered jar in your refrigerator. Use it as an addition to Thai soups or added as a flavor booster to Thai stir-fries and curry sauces. While traditionally the shallots and garlic are finely chopped by hand, you also can use a food processor for this task. Just be sure not to over-process.
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