Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, thai chilli paste (nam prik pao) 🌶. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This chili paste (or chili jam) is delicious as a spread, and it is also a key ingredient in the popular Tom Yum Goong, Cashew Chicken and many of our salads. Thai Chilli Jam (Nam Prik Pao) - Marion's Kitchen. This versatile flavourful paste is used often in Thai cuisine in our soups, stir-fries, salads, and even as a spread!
Thai Chilli paste (Nam Prik Pao) 🌶 is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Thai Chilli paste (Nam Prik Pao) 🌶 is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook thai chilli paste (nam prik pao) 🌶 using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Thai Chilli paste (Nam Prik Pao) 🌶:
- Get 1 cup shallots, Finely sliced
- Make ready 1/2 cup garlic, Finely sliced
- Make ready 15 dry big red chilli, roughly chopped
- Make ready 1 small cup dry shrimp (optional)
- Make ready 1 tbsp thai shrimp paste (optional)
- Take 1 cup vegetable cooking oil
- Get 4-5 tbsp tamarind paste
- Prepare 4-5 tbsp palm sugar
- Take 2 tbsp fishsauce or salt or soysauce
- Take Pestle and mortar or food blender
Lots of Thai recipes call for dried red chilies. Go to your local Asian market and look for the bag that says. Nam Prik Pao (Thai Chili Jam) Recipe by Leela Punyaratabandhu, author of Simple Thai Food: Classic Recipes from the Thai Kitchen. This method yields a smokier, "nuttier" jam the taste of which resembles that of commercial Nam Prik Pao except it's fresher and more flavorful.
Steps to make Thai Chilli paste (Nam Prik Pao) 🌶:
- Finely sliced shallots, garlic, red dry chilli and soak dry shrimps in hot water for 10 mins and rinse them off.
- Add some vegetable cooking oil in a saucepan, once medium heat, fry your shallots until it turns golden and crisp then use slotted spoon take them on and leave it on kitchen towel. Repeat the same process using the same vegetable oil with garlic, chilli, dry shrimps. Keep the cooking oil as we will need it for later. (You can also put everything in the oven instead of fry them if prefer)
1. Pound your fried shallots, garlic, red chilli, shrimps together, add shrimp paste and seasoning with tamarind paste, palm sugar, fishsauce until al become smooth paste. You can also put then in food blender if prefer.
1. Return to the saucepan with the vegetable cooking oil that you fry all the chilli paste earlier, add your chilli paste back in and turn on low heat. Use the wooden spoon and keep stir the paste well for 5-8 min until all combine. Taste your chilli paste it should be sweet, sour, salty and spicy.
1. 5. Store in a clean jar. The vegetable oil will keep preserving your chilli paste. Keep it in the room temperature and dry cupboard. - Delicious with just spread on toast!
1. Pound your fried shallots, garlic, red chilli, shrimps together, add shrimp paste and seasoning with tamarind paste, palm sugar, fishsauce until al become smooth paste. You can also put then in food blender if prefer.
Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Add the chilli powder, dried shrimp, tamarind, fish sauce, palm sugar and shrimp paste. Process to a fine jam consistency. Add a little bit of oil if the mixture is too dry for your food processor. Prik nam pao is an essential ingredient in Thai cooking.
So that’s going to wrap it up with this special food thai chilli paste (nam prik pao) 🌶 recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
