📝 About This Recipe
Nam Prik Pao is the soulful heartbeat of Thai cuisine, a complex condiment that strikes a masterful balance between smoky heat, funky umami, and luscious sweetness. Traditionally crafted by slow-roasting aromatics until charred and then frying them into a jam-like consistency, this versatile paste is what gives Tom Yum soup its iconic depth. Once you taste a homemade version, with its rich mahogany hue and layers of tamarind and shrimp paste, store-bought jars will become a thing of the past.
🥗 Ingredients
The Aromatics
- 20-30 pieces Dried Thai Bird's Eye Chilies (stems removed; adjust for spice level)
- 10 pieces Dried Long Red Chilies (deseeded for milder heat and deep red color)
- 1 cup Shallots (thinly sliced)
- 1/2 cup Garlic Cloves (thinly sliced)
- 1 cup Neutral Oil (such as grapeseed or vegetable oil)
The Umami Base
- 2 tablespoons Shrimp Paste (Gapi) (Thai fermented shrimp paste)
- 1/4 cup Dried Shrimp (soaked in warm water for 10 mins, then drained and pounded)
The Seasoning
- 4 tablespoons Palm Sugar (finely chopped or shaved)
- 3 tablespoons Tamarind Concentrate (adjust to taste for acidity)
- 2-3 tablespoons Fish Sauce (premium quality)
- 1/4 teaspoon Salt (only if needed)
👨🍳 Instructions
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1
In a dry wok or heavy skillet over medium-low heat, toast the dried chilies for 3-5 minutes until they darken slightly and become fragrant. Be careful not to burn them, or they will turn bitter. Remove and set aside.
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2
In the same skillet, add the oil and bring to medium heat. Fry the sliced shallots until they are golden brown and crispy (about 5-7 minutes). Use a slotted spoon to remove them, leaving the oil in the pan.
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3
Repeat the frying process with the sliced garlic in the same oil until golden. Remove and set aside with the shallots.
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4
Flash-fry the drained and pounded dried shrimp in the remaining oil for 1-2 minutes until crispy. Remove and set aside.
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5
Using a mortar and pestle (or a food processor for a smoother texture), grind the toasted chilies into a fine powder.
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6
Add the fried shallots, fried garlic, and fried shrimp to the chili powder. Pound or pulse until a thick, coarse paste forms.
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7
Wrap the shrimp paste (Gapi) in a small piece of aluminum foil and toast it in a dry pan for 2 minutes per side to release its aroma, then add it to your paste and mix well.
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8
Return the flavored oil used for frying to the skillet over low heat. Add the pounded paste back into the oil.
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9
Stir in the palm sugar, tamarind concentrate, and fish sauce. Cook the mixture over low heat, stirring constantly.
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10
Continue to simmer for 10-15 minutes. The oil will separate and turn a deep, glistening red, and the sugar will caramelize into a jam-like consistency.
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11
Taste the jam; it should be a harmonious blend of sweet, salty, sour, and spicy. Adjust with more fish sauce for salt or tamarind for tang if necessary.
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12
Remove from heat and let it cool completely. The paste will thicken further as it cools.
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13
Transfer to a clean glass jar. Ensure there is a thin layer of oil on top to preserve freshness.
💡 Chef's Tips
Always use low heat when frying the aromatics; if the garlic or shallots burn, the entire batch will taste acrid. If you don't have palm sugar, light brown sugar is a suitable substitute, though palm sugar offers a more floral depth. For a vegan version, replace the shrimp paste with fermented soybean paste (miso) and use mushroom sauce instead of fish sauce. Use a combination of chili types to control the heat—large dried chilies provide the color, while the small bird's eyes provide the kick. This jam keeps in the refrigerator for up to 3 months, provided you use a clean spoon every time you dip in.
🍽️ Serving Suggestions
Stir a tablespoon into Tom Yum Goong (Hot and Sour Prawn Soup) for that authentic restaurant-style finish. Spread it thinly on toasted bread and top with a fried egg for a classic Thai breakfast. Toss with stir-fried clams or squid for a quick, high-impact seafood dinner. Whisk into a lime juice and fish sauce dressing for a smoky, spicy beef salad (Yam Nuea). Use as a dip for crispy pork cracklings or raw vegetable crudités.