Thai Nam Prik Pao
Thailand's roasted chili paste: smoky, sweet, salty, and spicy. The secret weapon behind Tom Yum and many stir-fries.
Ingredients
- 10 dried red chilies
- 6 shallots, halved
- 1 head garlic, separated
- 3 tbsp dried shrimp
- 3 tbsp tamarind paste
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- Vegetable oil
Instructions
-
1
Dry-roast chilies in a pan until darkened (don't burn). Set aside.
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2
Roast shallots and garlic in the same pan until soft and slightly charred, 8-10 minutes.
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3
Pound or blend chilies, shallots, garlic, and dried shrimp into a coarse paste.
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4
Heat oil in the pan and fry the paste for 5 minutes until fragrant. Add tamarind, palm sugar, and fish sauce.
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5
Cook until thick and dark. Cool and store in oil in the fridge for up to 1 month.
