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Pâte de piment thaïlandaise (Nam Prik Pao)
Cette pâte de piment rouge, sucrée-salée et légèrement fumée, appelée Nam Prik Pao, est un condiment incontournable de la cuisine thaïlandaise. Elle apporte profondeur et chaleur aux sautés de riz, aux soupes et aux viandes. La version maison utilise des piments secs, des échalotes, de l'ail, des crevettes séchées, de la pâte de crevette fermentée, du tamarin, du sucre de palme, de la sauce poisson et de l'huile. La pâte se conserve 3 à 4 mois dans un bocal hermétique.
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Cost Breakdown
Critical Success Points
- • Toaster les piments sans les brûler (étape 1).
- • Faire brunir la pâte jusqu’à obtenir une couleur caramel légère (étape 4).
Safety Warnings
- • Manipulez les piments secs avec des gants si votre peau est sensible.
- • L’huile chaude peut éclabousser ; utilisez un couvercle partiel ou un écran anti‑projection.
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