This versatile homemade chili paste recipe (nam prik pao) is the perfect addition to any dish that needs a spicy kick. It’s made with traditional ingredients like shrimp paste and palm sugar, and it comes out incredibly aromatic and super yummy!

What is homemade Thai chili paste

Homemade Thai chili paste or nam prik pao is a common ingredient of Thai cuisine and Southeast Asian cuisine.

This spicy condiment is made from a delicious combination of dried chilies, garlic, and shallots which are grounded into a paste using a mortar and pestle. Fish sauce, shrimp paste, palm sugar, and tamarind paste are added for a touch of sweetness, sourness, umami, and saltiness, which balances out the spicy flavors of the chilies.

You can use the chili paste whenever you’re in the mood for some Thai cooking. Use it in stir-fries like this easy chicken and cashew recipe, tom yum soup, as a salad dressing, as a dipping sauce for vegetables or meat, or simply pour it over your steamed rice.

Whatever you use this addictive paste with, it will add heat, umami and a depth of flavor to your food.

Variations

Thai chili paste can be made in many different ways. Variations in the ingredients and flavors are common in different Thai households and even in different regions of Thailand.

Family recipes in Thailand have been passed down for many generations, and each generation might have added their own unique twist to it. This goes for other Thai recipes as well. For example, my mother is a fan of using MSG in her food, but since I prefer to keep things healthy I look for other ways to achieve the same results flavorwise.

Additionally, people from Northern Thailand and Southern Thailand might add different ingredients to their nam prik pao. Galangal, lemongrass, turmeric, roasted coconut, milder versions or spicier versions, the possibilities are endless.

For my recipe, I turned to my grandmother, and we decided to keep things traditional and simple. This Thai chili paste recipe is easy to make at home.

Why make it yourself

Store-bought chili paste is of course easy to get, but making homemade Thai chili paste has many benefits.

• You can customize the heat level to your own spice level.
• Not only can you customize the heat, but you can also experiment with different flavors and adjust them to your flavor buds.
• Store-bought versions contain preservatives and other weird ingredients you and me probably have never heard about.
• You can store it in your refrigerator for a long time, and you can save money by making it in bulk.
• Frying the garlic, shallots, and dried chilies adds an extra smoky flavor.
• Making something from scratch always tastes so much better, and it’s much more rewarding, right?
• And finally, I’d love for you to try our Thai culinary traditions. Thank you for showing an interest in our kitchen and our culture.

Ingredients

• Garlic – Garlic is a key ingredient for the pungent taste. The strong flavor of using a whole head of garlic perfectly balances out the other flavors.
• Shallots – Shallots are used for improving the texture of our chili paste, as well as adding more flavor.
• Dried chilies – Another key ingredient in nam prik pao. Dried chilies are hotter than fresh chilies and more flavorful.
• Large dried chilies – I like to use a combo of regular and large dried chilies. These large dried chilies add a smoky, slightly sweet flavor to the condiment.
• Shrimp paste – This condiment is made from mixing fermented shrimp with salt and then leaving it out in the sun. The shrimp paste can be used to add depth and umami to dishes. Don’t be afraid to experiment with shrimp paste, it can really elevate your food.
• Fish sauce – This salty and savory sauce is commonly used in Thai cuisine for its salty flavor.
• Palm sugar – The sweetness of palm sugar balances out the spiciness of the chilies and brings a subtle sweet flavor to this homemade Thai chili paste recipe.
• Tamarind paste – Tamarind paste adds a tangy flavor and with it, we find 4 flavors of Thai cuisine in this Thai chili paste: spicy, sour, salty, and sweet.
• Oil – A neutral flavored oil is needed to fry the ingredients before making the paste.

Step-by-step instructions

How to serve

Now that you know how to make Thai chili paste, you can use it as a dipping sauce for vegetables, meat, or seafood. Adding a bit of this tasty paste to your stir-fries can lift them to new heights. Or use it as an ingredient in my other Thai recipes.

How to store

When stored correctly in a mason jar or an airtight container, this Thai condiment can last you up to a month.

You can also make it in bulk and freeze it for later use.

Frequently asked questions (FAQ’s)

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Print Recipe

Homemade Thai Chili Paste Recipe (Nam Prik Pao)

Author: Praew Cooking Method: Frying, Mortar and Pestle Cuisine: Asian cuisines Courses: Ingredients Recipe Keys: Egg Free Low Carb Nut Free Spicy

Difficulty: Intermediate Prep Time 5 min Cook Time 25 min Total Time 30 mins

Servings: 6 Calories: 128

Description

An easy-to-make homemade version of Thai chili paste, with traditional ingredients and an authentic way of cooking.

Ingredients

Servings

• 12 cloves garlic
• 1 cup shallots (thinly sliced)
• 1 cup large dried chilies (chopped)
• 6 dried chilies
• ¹⁄₂ tablespoon shrimp paste
• ¹⁄₂ tablespoon fish sauce
• 3 tablespoons palm sugar (chop to measure)
• 1,5 tablespoon tamarind paste
• 1 cup oil

Instructions

1. Fill a large wok, skillet or pot with oil over low heat. Cook the shallots in hot oil until they begin to turn translucent.

2. Fry the garlic until it turns fragrant and slightly softened, but not yet golden.

3. Fry the chopped large dried chilies and regular dried chilies in hot oil for about 20 seconds, be careful not to overcook them.

4. Transfer the fried ingredients to your mortar and pestle.

5. Pound all the ingredients together until they are thoroughly combined.

6. Fry shrimp paste, palm sugar, fish sauce, and tamarind paste in the oil. Spread out the ingredients and stir using a spatula.

7. Once the palm sugar is fully dissolved, add the pounded ingredients from step 5 to your wok. Fry, mix, and stir for 2 more minutes.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 128kcal

% Daily Value *

Total Fat 4.6g8%

Saturated Fat 0.6g3%

Total Carbohydrate 20.5g7%

Dietary Fiber 0.8g4%

Sugars 10.6g

Protein 1.7g4%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use the nutrition card in this recipe as a guideline. 

Keywords: homemade Thai chili paste, Thai chili paste, Thai chili paste recipe

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