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Thai Chili Paste (Nam Prik Pao)
This sweet‑salty, slightly smoky red chili paste, called Nam Prik Pao, is an essential condiment in Thai cuisine. It adds depth and heat to fried rice, soups, and meats. The homemade version uses dried chilies, shallots, garlic, dried shrimp, fermented shrimp paste, tamarind, palm sugar, fish sauce, and oil. The paste keeps for 3 to 4 months in an airtight jar.
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Cost Breakdown
Critical Success Points
- • Toast the chilies without burning them (step 1).
- • Brown the paste until it reaches a light caramel color (step 4).
Safety Warnings
- • Handle dried chilies with gloves if your skin is sensitive.
- • Hot oil can splatter; use a partial lid or a splatter screen.
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