Nam Prik Pao

1. 1

   Prepare and roast the dried chilies

   Remove stems and most seeds from the dried large chilies (keep some seeds for texture). Heat a large dry wok or heavy skillet over medium-high heat. Add the dried chilies and toast them, moving them constantly with a spatula, for 3-5 minutes until they become fragrant, darken slightly, and some parts turn almost black (about 20-25% burned). The charred parts give the paste its characteristic smoky flavor. Be careful not to inhale the chili fumes. Remove from heat and set aside to cool.

   5m

   Tips:

   • • Don't skip the charring - it's essential for authentic smoky flavor
   • • Work in a well-ventilated area as the chili smoke can be intense
   • • The chilies should crackle and pop as they toast
2. 2

   Roast the shallots and garlic

   In the same dry pan over medium heat, add the whole unpeeled shallots and the entire head of garlic (or individual unpeeled cloves). Roast them, turning occasionally, for 10-15 minutes until the skins are charred and blackened in spots and the insides are softened and fragrant. The shallots and garlic should feel soft when pressed. Remove from heat and let cool until comfortable to handle.

   15m

   Tips:

   • • The skins will protect the flesh while adding roasted flavor
   • • Press gently to check for doneness - they should feel soft inside
   • • Patience is key - proper roasting develops deep flavor
3. 3

   Peel the roasted shallots and garlic

   Once cooled enough to handle, peel the shallots and garlic, discarding the charred skins. You want to remove all the blackened outer layers but keep the roasted flesh. The peeled shallots and garlic should have a soft, jammy texture and golden-brown color with some darker caramelized spots.

   5m

   Tips:

   • • The charred skins should slip off easily when squeezed
   • • Some darker roasted bits on the flesh are desirable for flavor
   • • Work over a bowl to catch any juices
4. 4

   Toast the dried shrimp

   In the same dry pan over medium heat, toast the dried shrimp for 2-3 minutes until fragrant and slightly darkened. They should become crispy but not burned. Remove from heat and set aside to cool.

   3m

   Tips:

   • • Dried shrimp add essential umami and seafood depth
   • • They toast quickly so watch carefully
   • • They should smell nutty and intensely savory when done
5. 5

   Grind the chilies

   Using a food processor, spice grinder, or mortar and pestle, grind the cooled toasted chilies into a coarse powder. The texture should resemble crushed red pepper flakes with some larger pieces and some fine powder. Don't grind too finely - you want texture in the final paste. Transfer to a large mortar and pestle or set aside for the food processor method.

   5m

   Tips:

   • • A mortar and pestle gives the most authentic texture
   • • Some whole seeds in the paste add texture and visual appeal
   • • If using a food processor, pulse rather than blend continuously
6. 6

   Create the paste base

   If using a mortar and pestle: Add the peeled roasted shallots and garlic to the mortar with the ground chilies. Add the shrimp paste and tamarind paste. Pound and grind everything together into a rough paste. Add the toasted dried shrimp and pound until incorporated but still with some texture. Add salt to taste. If using a food processor: Add all the roasted ingredients, shrimp paste, tamarind, toasted dried shrimp, and salt. Pulse until you have a chunky paste, not a smooth puree. Scrape down the sides as needed.

   10m

   Tips:

   • • Traditional method uses mortar and pestle for best texture
   • • The paste should be rough and chunky, not smooth
   • • Taste the paste at this stage - it should be intensely flavored
7. 7

   Cook the paste in oil

   Heat the vegetable oil in a wok or large skillet over medium heat. When the oil is hot but not smoking, add the chili paste. Stir well to combine with the oil. Cook the paste, stirring frequently, for about 8-10 minutes. The paste will bubble and sizzle. The color will deepen and darken as it cooks. Reduce heat to medium-low if it's bubbling too vigorously or starting to stick.

   10m

   Tips:

   • • Stir constantly to prevent burning
   • • The oil will gradually turn a deep red-orange color
   • • This slow cooking develops the complex flavors
8. 8

   Add sugar and seasonings

   Add the palm sugar to the paste and stir well to combine. The mixture will become thick and jammy. Continue cooking, stirring constantly, for 3-5 minutes until the sugar completely dissolves and melts into the paste. Add the fish sauce and stir to incorporate. Add 2-3 tablespoons of water to achieve a thick, pourable consistency like a chunky jam. Continue cooking for another 3-5 minutes.

   8m

   Tips:

   • • The sugar should completely dissolve - no crystals remaining
   • • Adjust sweetness to your preference - authentic versions are quite sweet
   • • The paste should be glossy and jammy, not dry
9. 9

   Finish and cool

   Continue cooking the paste over medium-low heat, stirring frequently, until it reaches a deep, dark reddish-brown color and a thick, jammy consistency. The oil should separate slightly and pool around the edges. The paste should smell deeply aromatic with balanced sweet, spicy, and umami notes. Total cooking time after adding sugar is about 10-15 minutes. Remove from heat and let cool completely.

   10m

   Tips:

   • • The paste will thicken further as it cools
   • • When done, a spoon dragged through should leave a trail
   • • The darker the color, the more developed the flavor
10. 10

    Store the nam prik pao

    Once completely cooled, transfer the nam prik pao to clean, dry glass jars. The layer of oil on top helps preserve the paste. Seal tightly with lids. Store in the refrigerator where it will keep for 4-6 months. Always use a clean, dry spoon when scooping out the paste to prevent contamination.

    2m

    Tips:

    • • Glass jars are best for storage - avoid plastic which absorbs odors
    • • The oil layer acts as a preservative
    • • Let it come to room temperature before using for best flavor
    • • Makes about 2 cups (500ml) of paste

• •Roasting is key - don't skip charring the chilies, shallots, and garlic for authentic smoky flavor
• •Use mild dried chilies for the base; Thai spur chilies are traditional but guajillo or puya work well
• •Don't make the paste too smooth - texture is important for authentic nam prik pao
• •Palm sugar gives the best flavor, but coconut sugar or dark brown sugar are acceptable substitutes
• •The paste should be sweet, spicy, and deeply umami in balance
• •Cook the paste slowly and patiently - rushing will burn it
• •Store in glass jars with tight lids in the refrigerator for months
• •Always use a clean, dry spoon to prevent spoilage
• •The paste can be used as a condiment, cooking ingredient, or spread
• •Essential ingredient in Tom Yum soup, fried rice, and many Thai stir-fries
• •Let homemade paste rest for a day before using - flavors develop and mellow
• •Adjust the ratio of sweet to spicy to match your preference

• •
  tom-yum-goong
• •
  khao-pad
• •
  pad-krapao
• •
  pad-thai
• •
  fried-eggs
• •
  grilled-meats
• •
  stir-fried-vegetables
• •
  rice-porridge

Nam Prik Pao is believed to have originated in Central Thailand, particularly in the Bangkok and surrounding regions along the Chao Phraya River basin. The name translates to 'roasted chili paste' (nam prik = chili paste, pao = roasted/grilled), referring to the essential roasting step that gives the paste its distinctive smoky character. Historically, Thai households would roast ingredients over charcoal fires, imparting an intense smoky flavor that has become a defining characteristic of authentic nam prik pao. The paste represents the Thai culinary principle of balancing contrasting flavors - sweet from palm sugar, spicy from chilies, salty from fish sauce, sour from tamarind, and umami from dried shrimp and shrimp paste. While its exact origins are not well documented, nam prik pao has been a fundamental condiment in Thai cuisine for generations, passed down through families with each having their own ratio preferences. It gained wider recognition internationally as Thai cuisine spread globally in the late 20th century, particularly through its prominent role in Tom Yum soup. Today, while commercial versions are readily available in Thailand and abroad, many Thai families still prefer to make their own, customizing the sweetness, spiciness, and consistency to their taste. The paste is so integral to Thai cooking that it's often referred to as 'Thai gold' - a versatile ingredient that can transform simple dishes into complex, flavorful meals.

Authentic nam prik pao requires the roasting or charring of dried chilies, shallots, and garlic - this is the most critical step that distinguishes homemade paste from commercial versions. The charred, almost burnt portions of the chilies provide the essential smoky flavor that defines traditional nam prik pao. Dried shrimp and shrimp paste (kapi) are non-negotiable ingredients that provide the umami depth; vegetarian versions are not authentic though they can be adapted for dietary restrictions. Palm sugar is traditional and gives the best flavor with its subtle caramel notes, though coconut sugar can substitute. The paste should have a chunky, textured consistency - not smooth like a commercial jarred version - with visible pieces of chili, shrimp, and other ingredients. Authentic versions are quite sweet, which surprises many Western cooks, but this sweetness is essential for balancing the spicy and umami elements. Fish sauce is used for seasoning, not soy sauce, as it adds both saltiness and umami. Tamarind paste provides the sour element and helps balance the sweetness. The cooking process is slow and patient - the paste is cooked in oil until it reaches a deep, dark reddish-brown color and the oil begins to separate. Traditional preparation uses a granite mortar and pestle for grinding, which creates the ideal rough texture, though modern cooks often use food processors with good results if pulsed carefully. The finished paste should be glossy, jammy, and deeply aromatic with layers of sweet, spicy, smoky, and umami flavors in harmony. When stored properly in the refrigerator, homemade nam prik pao develops even more complex flavors over the first few days and can last for months. It's worth noting that most commercial versions, even in Thailand, contain additional ingredients like MSG, preservatives, and sometimes tomato paste for color, so homemade versions taste distinctly different and more complex.