NAM PRIK PAO RECIPE (TRADITIONAL THAI SAUCE)
Smoky, candy, tart and spicy, Nam Prik Pao (Thai Chili Paste) has a flavor-packed punch that is a secret weapon in Thai kitchens. It is super easy to make at dwelling, assists in holding in the fridge for weeks, and simply a spoonful will turn you into a Thai chef in a single day.
I wrote about my vegetarian version of this dish years ago and it remains one amongst the hottest recipes on this site. Im bringing the recipe back with all new step-utilizing-step photos and detailed commands.
STEP 1: PREPARE THE CHILIS
I use dried New Mexico Chilis that are are widely available in the United States and work excellent. They are about 6 inches / 15 cm in length and have a deep crimson coloration. You can use any different dried chili, including dried Thai Chilis to make this, having said that make sure that they are large chilis of the scale above (not the small, super spicy Thai chilis often called Bird’s Eye chilis).
One of the finest things about making Nam Prik Pao yourself is that you have general regulate over the level of spice.The extra seeds you eradicate from the chilis, the less spicy your finished dish will be. If this is often your first time making Nam Prik Pao, it’s a excellent idea to eradicate most of them and set them aside. You can at all times add some back in on the end.
STEP 2: ROAST
Next, roast the chilis, shallots and garlic at four hundred F / 204 C levels. This is the set-up I like for roasting (a cooling rack over a baking sheet) since it allows air to pass underneath the additives.
The chilis will begin to char after 10 minutes, at which point you need to pull those off the baking sheet.
Then continue roasting the shallots and garlic for another quarter-hour, except golden brown and tender.
STEP 3: PUREE
Blitz all the additives in a food processor except a thick paste forms, adding water if needed.
It turns bright crimson and thick. At this point it’s a fair idea to taste and adjust the flavors a bit. With a quick taste you’ll know if it’s a must to add a bit extra sugar (palm sugar is traditional, having said that brown sugar works) or salt (in the structure of soy sauce, fish sauce, or tamari).
STEP 4: TOAST
The final step is what supplies Nam Prik Pao an extra dose of deep, smoky flavor. You can skip this step if you like or are short on time. Just add a little bit of oil to a skillet and then saute the Nam Prik Pao except it turns dark and fragrant, 6 to 8 minutes.
TAMARIND PASTE AND SHIITAKES
The only thing that might well seem strange in this lovely condiment is Tamarind Paste. You can read all about making tamarind paste here. We additionally tested this recipe riding tamarind concentrate came across at our regional Asian food market or online here.
The homemade tamarind paste (left) is thicker and has extra texture to it than the commercial version (right), having said that equally will work in Nam Prik Pao.
And dried shiitakes are the important thing ingredient that give this vegetarian version a ton of umami flavor. Traditional Nam Prik Pao makes use of dried shrimp to give the dish that umami, having said that I love the additional subtle (less fishy) flavor of shiitakes.
Once you start making this condiment at dwelling, you’ll find endless how you can use it. Crispy Tofu Stir-Fry with Nam Prik Pao is a fair place to begin. Enjoy!
HOW TO MAKE VEGETARIAN NAM PRIK PAO (THAI CHILI PASTE)
PREP TIME : 10 mins
COOK TIME : 40 mins
TOTAL TIME :50 mins
A vegetarian version of the flavorful, spicy, candy Thai Chili Paste called Nam Prik Pao. Makes an staggering stir-fry, having said that is excellent for dipping vegetables and crackers as well.
Recipe type : Condiment
Cuisine : Thai
Yield : 3 cups
20 dried New Mexico Chilis (see note)
14 small / 4 ounces / 113 g Shallots, peeled
20 cloves / 2 ounces / 57 g Garlic, peeled
10 / 2 ounces / 57 g dried Shiitake Mushrooms
6 Tbsp Tamarind Paste (click here for everything it’s a must to know about this)
4 Tbsp / 1.8 ounces / 50 g Brown Sugar (use the same weight of palm sugar if you can find it)
4 Tbsp Soy Sauce (sub fish sauce if you eat fish; sub Tamari if gluten-free)
cup Water, plus extra if needed
4 Tbsp Oil (any neutral-tasting oil will work)
Preheat oven to four hundred F / 204 C levels. Set a cooling rack over a baking sheet. (You can roast the additives on a greased baking sheet, having said that adding the cooling rack allows for air to pass underneath and presents extra even baking.)
Rinse the chilis under water to clean (no need to soak them). Use kitchen scissors to cut off and discard the stems. Shake out seeds to succeed in your desired level of spice. (Note: If you allow all the seeds in, you would have a very spicy Nam Prik Pao, and if you eradicate nearly all the seeds it is going to barely be spicy at all. If you are hesitant about spice, eradicate as many seeds as you can the first time you make this. You can at all times set the seeds aside and add them back in for the duration of the final step.) Place the chilis on the prepared baking sheet.
Peel the shallots and garlic and place them on the baking sheet.
Place the baking sheet in the oven and roast except the chilis begin to char and blacken in spots, 8 to 10 minutes. Remove the chilis from the baking sheet and return the shallots and garlic to the oven. Continue roasting except tender and golden brown, 10 to quarter-hour extra.
While the shallots roast, rinse the dried shiitake mushrooms under tap water (no need to soak them).
In the bowl of a food processor combine the chilis, shallots, garlic, shiitakes, tamarind paste, brown sugar, soy sauce and water. Turn the machine on and mix except tender, adding extra water to create a thick paste. Taste the paste and add extra sugar or soy sauce, if needed to reach your desired balance of candy / salty.
Heat a substantial skillet over medium warmth. Add oil and then chili paste and cook, stirring frequently, except the paste becomes fragrant and turns dark, 6 to 8 minutes. Taste one final time and adjust, to taste. If you reserved some of the chili seeds, you can add them back in to growth the spice level.
Transfer to containers and refrigerate. Store in the refrigerator for up to 6 weeks.
Dried New Mexico Chilis are widely available in the United States and work excellent in this dish. They are generally about 6 inches / 15 cm in length and have a deep crimson coloration. You can certainly use any different dried chili, including dried Thai Chilis to make this, having said that make sure that they are large chilis of the scale above (not the small, super spicy Thai chilis often called “Bird’s Eye chilis”).
Serving size: 3 Tbsp
Total Fat: 6 g
Saturated fat: 1 g
Unsaturated fat: 4 g
Trans fat: 0 g
Carbohydrates: 11 g
Sugar: 4 g
Sodium: 368 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg
Read More : Pad Pak Gachet Recipe