How to Make Any-night-of-the-week Thai Chilli paste (Nam Prik Pao) 🌶 - Free Download

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We hope you got insight from reading it, now let's go back to thai chilli paste (nam prik pao) 🌶 recipe. To make thai chilli paste (nam prik pao) 🌶 you need 10 ingredients and 6 steps. Here is how you do it.

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

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

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).
   
3. 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..
   
4. 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..
   
5. 5. Store in a clean jar. The vegetable oil will keep preserving your chilli paste. Keep it in the room temperature and dry cupboard..
6. Delicious with just spread on toast!.

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. I find it slightly challenging to procure Thai ingredients in Singapore, especially when you're living in the West and the famous Thai supermarket is located at Golden Mile Complex. I wanted to make some tom yum goong but didn't have any good Thai roasted chili paste (nam prik pao) on.

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