Thai Chili Paste Recipe (Chili Jam) Nam Prik Pao
This authentic Thai chili paste recipe takes 30 minutes and makes a rich, roasted nam prik pao for stir-fries, soups, rice, and more.
Equipment
- Cutting board
- Sharp knife
- Grill pan or skillet
- Food processor
- Large wok or skillet
- spatula
Ingredients
- 1 ounce garlic, chopped
- 2 ounces shallots, thinly sliced
- 0.5 ounces large dried chilies, chopped, see notes
- 6 dried chilies
- 1/2 tablespoon shrimp paste
- 1/2 tablespoon fish sauce
- 1 tablespoon palm sugar, chop to measure
- 1 tablespoon tamarind paste
- 1/2 cup oil
- 1/2 teaspoon salt
Instructions
- Grill the aromatics. Grill the sliced dried chilies, garlic, and shallots, turning occasionally, until lightly charred and fragrant.
- Blend the paste. Add the grilled chilies, garlic, shallots, and remaining ingredients to a food processor. Pulse until you have a smooth paste.
- Cook the paste. Transfer the paste to a pan and cook over low to medium heat for about 2 minutes, stirring occasionally, until the oil starts to separate from the paste.
- Cool and store. Remove from the heat and let the nam prik pao cool completely before transferring it to a clean, airtight jar.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 199kcal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 363mg | Potassium: 83mg | Fiber: 1g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.4mg
