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–+ servings

Nam Prik Pao Roasted Chili Paste

Thailand's essential roasted chili jam — smoky, sweet, and deeply complex, the backbone of Tom Yum and a hundred other dishes.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Thai
Servings: 16 servings
Calories: 85kcal

Ingredients

  • 100 g dried long red chilies
  • 8 shallots unpeeled
  • 8 garlic cloves unpeeled
  • 2 tbsp shrimp paste (kapi)
  • 3 tbsp fish sauce
  • 1 tbsp erythritol
  • 4 tbsp coconut oil
  • 1 tbsp tamarind paste

Instructions

  • Dry-roast shallots and garlic (skin on) in a pan until charred. Cool and peel.
  • Toast dried chilies in a dry pan until fragrant. Cool. Remove stems.
  • Blend or pound all ingredients except oil to a rough paste.
  • Fry the paste in coconut oil over medium-low heat, stirring constantly, 15–20 minutes.
  • The paste should darken significantly and the oil should separate.
  • Add fish sauce, erythritol, and tamarind. Cook 5 more minutes.
  • Cool and store in a sterilised jar.

Nutrition

Serving: 1serving | Calories: 85kcal | Protein: 2g | Fat: 7g | Fiber: 1g
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