Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, thai chilli paste (nam prik pao) 🌶. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Thai Chilli paste (Nam Prik Pao) 🌶 is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Thai Chilli paste (Nam Prik Pao) 🌶 is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have thai chilli paste (nam prik pao) 🌶 using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thai Chilli paste (Nam Prik Pao) 🌶:
- Prepare 1 cup shallots, Finely sliced
- Get 1/2 cup garlic, Finely sliced
- Make ready 15 dry big red chilli, roughly chopped
- Get 1 small cup dry shrimp (optional)
- Make ready 1 tbsp thai shrimp paste (optional)
- Make ready 1 cup vegetable cooking oil
- Prepare 4-5 tbsp tamarind paste
- Make ready 4-5 tbsp palm sugar
- Prepare 2 tbsp fishsauce or salt or soysauce
- Take Pestle and mortar or food blender
Follow this recipe now for the easiet Nam Prik Pao recipe ever! Nam prik pao will keep for several months stored in a covered jar in your refrigerator. Use it as an addition to Thai soups or added as a flavor booster to Thai stir-fries and curry sauces. While traditionally the shallots and garlic are finely chopped by hand, you also can use a food processor for this task.
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.
Just be sure not to over-process. Once the paste is a deep dark colour and a jammy consistency, transfer to a jar. Thai Chilli Jam - or Nam Prik Pao - is a staple ingredient in Thai households. This paste is sweet, salty and sour - with hints of umami from the shrimp paste, but it is not spicy. Used as a key ingredient in multiple Thai dishes, it adds a depth of flavour to Thai food.
So that’s going to wrap it up for this special food thai chilli paste (nam prik pao) 🌶 recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
