Thai Chili Paste (Nam Prik Pao)
Recipe by THE YELLOW RICE
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.
MediumThaiServes 4
Printable version with shopping checklist
Source Video
15m
Prep
13m
Cook
10m
Cleanup
38m
Total
Cost Breakdown
Total cost:$11.80
Per serving:$2.95
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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