Nam Prik Pao Recipe

This classic chili paste is super versatile. Thai people use it in the famous tom yum Goong soup, they add it to stir-fries like this classic cashew chicken and even use it in a salad dressing like in this wing bean salad. They also use it simply as a spread on toast, sometimes as part of a sandwich.

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Nam Prik Pao
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ingredients serve

Ingredients for Nam Prik Pao Recipe

  • As required For Nam Prik Pao
  • 8 10 large dried chilies
  • 2 tablespoon dried shrimp
  • 10 cloves garlic, whole, peeled
  • 4 heads shallots, peeled and cut into large chunks
  • 2 tablespoon 3 tamarind juice
  • 1/4 teaspoon Salt
  • 1 tablespoon fish sauce
  • 3 tablespoon palm sugar, , packed
  • 1/4 teaspoon shrimp paste, optional
  • 1/4 cup vegetable oil

Directions: Nam Prik Pao Recipe

step 1

  • STEP 1.Now if dried chilies feel dirty, dunk them for simply many seconds in cold water and dry them off on a towel.

step 2

  • STEP 2.Cut them into giant chunks with scissors and take away the seeds and pith to scale back the spiciness. If you would like a spicier chili paste, you

step 3

  • STEP 3.Ll be able to leave a number of the seeds in.

step 4

  • STEP 4.Toast the dried chilies in a very dry saute pan over medium heat, stirring perpetually, till they’re burning in some spots and smell smoky.

step 5

  • STEP 5.Remove from the pan and put aside. Within the same pan, add garlic and shallots and toast, stirring perpetually, till they’re burning. Take away from the pan.

step 6

  • STEP 6.In a coffee mill or a mortar and pestle, grind dried chilies into a powder. Add dried shrimp and grind till fine.

step 7

  • STEP 7.In a kitchen appliance or a liquidizer, add all ingredients except the oil and grind into a fine paste. If it wants additional liquid to grind properly, add some or all of the oil. If employing a kitchen appliance, scrape the edges down sometimes.

step 8

  • STEP 8.Transfer the chili paste into a pot or a pan alongside any remaining oil. Cook over low heat, stirring perpetually, for regarding 10-12 minutes to cook the herbs and to thicken the paste to the specified consistency. If you

step 9

  • STEP 9.Re creating an outsized batch, it

step 10

  • STEP 10.Ll take longer to cook.

step 11

  • STEP 11.Store in a very glass jar, and it’ll confine the electric refrigerator for many months or within the deep freezer indefinitely. Use as a variety of kookie, toast, burgers, etc.
Nutrition
value
942
calories per serving
80 g Fat13 g Protein44 g Carbs17 g FiberOther

Current Totals

  • Fat
    80g
  • Protein
    13g
  • Carbs
    44g
  • Fiber
    17g

MacroNutrients

  • Carbs
    44g
  • Protein
    13g
  • Fiber
    17g

Fats

  • Fat
    80g

Vitamins & Minerals

  • Calcium
    231mg
  • Iron
    6mg
  • Vitamin A
    104mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    59mg
  • Vitamin E
    12mg
  • Copper
    < 1mcg
  • Magnesium
    151mg
  • Manganese
    19mg
  • Phosphorus
    180mg
  • Selenium
    18mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp