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Roasted Chile Paste (Nam Phrik Pao)

shantihhh's picture
This a favourite condiment as well as a flavour giving ingredient for soups, stir-fried dishes, noodles, rice, dipping sauces, and even as a salad dressing. The flavour is addictive and you will find yourself spreading it on a piece of toast or crackers. It is amazing on the crispy fried sticky rice crackers used for Miang Kam.
Ingredients
  Shallots 2 Cup (32 tbs), thinly cut (About 12-14 Shallots Of Medium Size)
  Garlic 1 1⁄2 Cup (24 tbs), sliced (40-60 Cloves)
  Peanut oil 1 Cup (16 tbs)
  Dried thai red chilies 1 Cup (16 tbs)
  Sea salt To Taste
  Dried shrimp 2⁄3 Cup (10.67 tbs) (Medium Size)
  Tamarind paste 3 Tablespoon (Mixed In 2 Tsp. Hot Water)
  Kapi 2 Tablespoon (Shrimp Paste)
  Fish sauce 2 Tablespoon (Nam Pla)
  Date palm sugar 1⁄2 Cup (8 tbs)
  Water 3 Tablespoon
Directions

* I love the roasted-smoked Thai chiles that are a dark brown-red colour, but can be difficult to find in the US. The flavour is amazing. If you are in Chiang Mai these can be found in the back side of Warrarut Market. They are from the Hill-tribes and wonderful. We buy several kilo on eah of our trips to share with family and friends.

** Please use Golden Boy or top quality Thai fish Sauce

Required equipment:

Coffee grinder/spice grinder
Large Mortar Pestle

Method:

For best results prep the shallots and garlic the day before keeping them separate in the drying process as you will cook separately.

If the weather is hot sun-dry them or place in dehydrator. (I use an American Harvester inexpensive dehydrator). You also can spread them out on a cookie sheet and place in 135 Deg F oven keeping the door ajar. Be sure and check regularly as you don't want them to become crisp.

Heat oil in wok, add shallots fry on medium heat stirring occasionally as you only want them to be a golden brown. Using "spider" or skimmer remove the fried shallots from the oil and reserve. Now add the garlic and proceed to fry until lightly golden, skim and reserve.

The oil will be used latter.

If you are NOT using roasted chiles-proceed: Open window, as you need some cross ventilation to avoid the chile-choking episode. In a heavy skillet place the chiles, add a few grinds of salt to help dissipate the choking chile fumes, stir the roasting chiles and roast until a dark red-brown. Remove and reserve. Wipe pan with paper towel, now add the dried shrimp and roast until lightly browned. Remove and reserve.

Allow the chiles and shrimp to cool prior to grinding in a coffee grinder. Obviously do not use your coffee grinder-you should have a coffee grinder reserved for spice grinding. Pulse the grinder until the chiles and shrimp become a fine powder. Reserve.

Allow the shrimp and chiles to cool. Grind separately in coffee grinder. Reserve.

You now need to roast the kapi/shrimp paste to develop the flavour and dissipate some of the odor. Remember to keep that window open. Kapi has a very strong smell until roasted. Place the kapi on a triple layer of tin foil. Preheat toaster oven and place this foil packet in the toaster oven until fragrant-do not burn.

Place ground shrimp in the mortar and pound with pestle until thoroughly reduced. Repeat with the chiles doing the same. Place together in bowl or large cup together and blend.

Cut cooled kapi/shrimp paste into small chunks. Then placing about half of each into the mortar pound together until thoroughly blended and the same consistency, keep adding some of each to incorporate all the kai/shrimp paste, ground roasted chiles and dried shrimp.

Combine the fish sauce, water, and date palm sugar until a smooth paste.

Reheat wok with remaining oil from frying shallots and garlic over medium heat.

Add the chile-shrimp-kapi mixture until fragrant, then add the fish sauce-water-date palm sugar mixture. Reduce heat to low and simply roast the mixture until a dark reddish-brown, stirring often. The mixture will be quite thick, but if too thick add hot water as required a teaspoon at a time and blending together.

Now when the desired consistency is obtained, taste and adjust the hot-sweet-sour taste-it should be sweet but still quite hot. You can add more sugar or tamarind or chiles as your taste desires.

Place in clean jar and keep in refrigerator for several months.

Yield: 1 quart

Recipe Summary

Cuisine: 
Thai
Course: 
Snack
Taste: 
Spicy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
36
Story
This is a Thai staple. It is good just smeared onto rice chips or crackers, also used as an ingredient in soups, stirfrys, and as a table condiment.

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5 Comments

Ganesh.Dutta's picture
Good to know about this nice Thai condiment. The name of Thai dishes are also very interesting. Thanks for sharing this wonderful recipe.
shantihhh's picture
Ganesh This Nam Phrik Pao is wonderful used in soups and stirfries. The flavour of chiles with spices is wonderful-sort of addictive even if smeared on a rice cracker! Shanti/Mary-Anne
veerpradeep's picture
I'm so glad to read "Nam Prik Pao is not supposed to be fiery hot" since I can't eat too hot food. That it's reason way I do not use chili in my cooking and do not know much about it. After reading this post I'll definitely try it! Thank you! Here is many ways to smile!fOODLOVER veerpradeep
vandana's picture
thks for this nice recipe shantihh. I like the flavor of chilli but don't eat really spicy food..guess this is just right for me. You are really an authority when it comes to Thai food.
shantihhh's picture
Thanks Vandana! I love Thai cuisine very much. We have taken holidays in various parts of Thailand many times. I have taughht several chefs of Thai ingredients as they can be used with a Pan-Asian style that is common in California. I have traveled to Thailand 30+ times during the past 20 some years. BTW I am the Thai Food Editor on Bellaonline, a site for the voice of women. http://thaifood.bellaonline.com/Site.asp Many of my Thai recipes are on my site, and I write a weekly newsletter which always includes a new recipe. Please sign up for my newsletter! Shanti/Mary-Anne