Nam Prik Pao (Thai Chilli Paste) is a traditional Thai recipe for a classic paste made of garlic, shallots and chillies in a shrimp paste and fish sauce base with oil and palm sugar. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Chilli Paste (Nam Prik Pao).
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Ingredients:
30g garlic, chopped
60g shallots, thinly sliced
15g large dried chilies, chopped, see notes
6 dried chilies
1/2 tbsp shrimp paste
1/2 tbsp fish sauce
1 tbsp palm sugar, chop to measure
120ml oil
1/2 tsp salt
Method:
Cook the sliced chilies, garlic, and shallots in a dry non-stick frying pan, turning them occasionally, until they are charred.
Combine all your ingredients in a food processor. Pulse until the mixture forms a smooth paste.
Transfer the mixture to a small saucepan. Bring the paste to a simmer over low-medium heat, and cook, stirring occasionally, for about 2 minutes, until the oil begins to separate from the paste.
Take off the heat and turn into a bowl. Allow to cool before serving.
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