Featured in Thai Sauces and Condiments:
Thai Roasted Chili Sauce

Thai Roasted Chili Sauce

Nam Prik Pao (Thai Roasted Chili Paste) is a chili paste made with 2 kinds of roasted chilies, garlic, shallots, and shrimp paste. We use it in our excellent recipe for Phat Prik Pao Mu, which is a Thai main dish using sliced pork belly. It's delicious and easy to make.

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Ingredient List:

• About 10 - 12 Sun Dried Thai Chilies
  (Whole, dry chilies)
• About 20 - 25 Sun Dried Thai Hot Chilies
  (Whole, dry chilies)
• 4 - 5 Red Shallots
  (Un-peeled whole shallots)
• 3 - 4 Large Gloves Garlic
  (Un-peeled whole cloves)
• 1/2 Tablespoon Thai shrimp paste
• 1 Tablespoon Tamarind Fruit
  (Ripe dried tamarind. Peeled, seeds removed.)
• 1/2 Tablespoon Salt
• 1/2 Cup Coconut Sugar
  (Cut into small pieces)
• 2 Tablespoons Fish Sauce
• 1/2 Cup Water
• 1/2 Cup Vegetable Oil

Basic Directions:

Roast the chilies, garlic and shallots in a hot wok until slightly browned.

Grind the chilies and salt together until you get a fine powder. Add the garlic, shallots, tamarind and shrimp paste. Mash and grind until you get a small stiff ball of paste.

Fry the ball of paste in oil until the herbs and spices are loosened up and become a thin, oily paste. Let it get hot, then reduce the flame and fry slowly for about 5 minutes to soften all of the bits of chili, etc.

Add in the fish sauce, water, and sugar. Stir it up, let it get hot again, then cook slowly until the sugar all melts. Continue stirring so it doesn't burn, keeping the flame low so it's just bubbling a little.

After the sugar is all melted, let it cook slowly for about another couple of minutes. Then remove from the heat and let it cool. The paste should be thin and oily, and the oil will be sitting on top.