Thai Roasted Chilli Paste (Nam Prik Pao)

A sweet, smoky and savoury roasted chilli jam that adds depth to soups, stir-fries and dips.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
12 people
Difficulty
Easy

Ingredients

  • 12 dried long red chillies (about 25g), deseeded
  • 8 shallots, peeled (about 200g)
  • 12 cloves garlic, peeled
  • 2 tbsp dried shrimp, soaked in hot water for 10 minutes and drained
  • 1 tbsp shrimp paste
  • 150ml vegetable oil
  • 80g palm sugar or light brown soft sugar
  • 3 tbsp tamarind paste
  • 2 tbsp fish sauce
  • 3 tbsp water

Method

  1. Heat 2 tbsp of the oil in a frying pan over a medium heat. Fry the chillies for 30 to 60 seconds until darkened and crisp. Lift out and drain.

  2. In the same pan, fry the shallots and garlic separately until deep golden and soft, about 6 to 8 minutes each. Drain on kitchen paper.

  3. Blend or pound the chillies, shallots, garlic, dried shrimp and shrimp paste in a food processor with a splash of water to a coarse, thick paste.

  4. Heat the remaining oil in a wide pan over a medium-low heat. Add the paste and cook for 10 minutes, stirring, until deeper in colour and the oil starts to separate.

  5. Add the palm sugar, tamarind paste, fish sauce and water. Simmer gently for 15 to 20 minutes, stirring often, until dark, glossy and jam-like.

  6. Cool, then spoon into a sterilised jar. Keep in the fridge for up to 4 weeks, with a layer of oil on top. Makes about 300g.