THAI ROASTED CHILI PASTE (NAHM PRIK PAO)
Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.
Provided by Cinnamon Turtle
Categories Peppers
Time 30m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
- Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
- Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
- Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.
Nutrition Facts : Calories 983.1, Fat 87.4, SaturatedFat 11.3, Sodium 2677.4, Carbohydrate 50.8, Fiber 0.7, Sugar 30.7, Protein 4.8
NAM PRIK PAO (CHILE JAM)
In this recipe, from Pim Techamuanvivit of Kin Khao, fried chiles, garlic and shallots are ground to a paste and simmered with shrimp paste, palm sugar, tamarind and fish sauce in this addictively sweet-and-not-too-spicy condiment.
Provided by Mark Bittman
Time 30m
Yield About 1 pint
Number Of Ingredients 8
Steps:
- Combine the tamarind paste with 1/2 cup very hot water, and break up the paste with a spoon or your fingers; soak for a few minutes, breaking up the paste a few more times if needed. Push the mixture through a mesh strainer with the back of a spoon; set aside the pulp that passes through the strainer, and discard what remains inside the strainer. Stem and seed the chiles.
- Heat the oil in a wok or large skillet over medium-high heat until hot but not quite smoking. Add the chiles, and cook, stirring, for 15 to 20 seconds, making sure they don't burn. Remove with a slotted spoon, and transfer to a plate.
- Add the garlic to the oil, and fry, stirring frequently, until just golden brown. (It will continue to brown after it's out of the oil, so don't go too dark now.) Transfer to the plate with the chiles. Fry the shallots until golden brown, and transfer to the plate. Turn off the heat, leaving the oil in the pan. Transfer the chiles, garlic and shallots to a food processor; pulse, scraping down the sides as necessary, until the mixture turns into a paste (no need to make it totally smooth).
- Turn the heat under the pan to medium. Add the shrimp paste, and cook, stirring and breaking it up, for about a minute or 2. Add the palm sugar, and cook, stirring, until it dissolves. Add the chile, garlic and shallot mixture, the tamarind pulp and 2 tablespoons of the fish sauce. Stir to combine, turn the heat to low and cook, stirring occasionally so the bottom of the pan doesn't burn, until it thickens slightly, 2 or 3 minutes. Taste the mixture; if it still needs salt, add more fish sauce, a little at a time.
- You can store the jam (and the oil) in a jar in the fridge or freezer; use it in stir-fries or soups, spoon it on top of rice or noodles, spread it on toast or use it as the base for the yum yai dressing (recipe online).
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 10 grams
NAM PRIK NAM PLA (TRADITIONAL THAI SAUCE)
This is the classic Thai condiment you always find on a Thai table, whether its a restaurant or home. It is spooned onto everything from fried rice to noodle soups. Tightly sealed, this will keep up to 2 weeks. There are many versions of this sauce, this is the one that my family likes. Feel free to adjust the sour (lime juice), salty (fish sauce), sweet (sugar) or spicy to your liking.
Provided by shimmerchk
Categories Thai
Time 5m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl and mix until thoroughly blended.
- Store in airtight container up to two weeks.
- Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 465.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.7
More about "nam prik pao recipes"
NAM PRIK PAO (THAI CHILI PASTE) - INQUIRING CHEF
From inquiringchef.com
4.1/5 (23)Category CondimentCuisine ThaiTotal Time 1 hr 10 mins
- Preheat the oven to 400 degrees. Slice 10 of the red chilis in half and place them face down on a baking sheet. Place garlic cloves and onion on the baking sheet, insuring that none of the vegetables are overlapping. Bake, without stirring, until chilis begin to blacken in spots, about 40 minutes (note: watch them closely and remove if they start to blacken earlier than the recommended timeframe; some reviewers have noted that their aromatics began to blacken after 10 to 15 minutes). Remove from the oven and allow to cool to room temperature.
- Cut the 3 remaining chilis in half lengthwise. Gently remove the seeds and membranes from both the roasted and raw chilies (see note below). Gently squeeze the garlic cloves to extract the roasted garlic, and discard the peels.
- Put garlic, chilis, onions and mushrooms in the bowl of a food processor. Pulse until the mixture is finely and evenly chopped. (It will be nearly smooth and ground to a paste in some spots.)
- Place the chopped vegetables, sugar, water, tamarind paste and vinegar in a small pot over medium heat. If the mixture appears quite dry, add a splash more water so that it can easily come to a simmer.
WHAT IS NAM PRIK PAO? - PEPPERSCALE
From pepperscale.com
Estimated Reading Time 3 mins
NAM PRIK PAO THAI CHILI PASTE IN OIL 16 OZ. - AMAZON.COM
From amazon.com
Reviews 4
PANTAINORASINGH BRAND THAI CHILE PASTE WITH SOYABEAN OIL (PRIK …
From amazon.com
Reviews 35
NAM PRIK PAO (THAI CHILE JAM) RECIPE - SERIOUSEATS.COM
From seriouseats.com
Cuisine ThaiCategory CondimentServings 2.5Total Time 40 mins
NAM PRIK PAO RECIPE (น้ำพริกเผา) – THAI CHILLI JAM
From shesimmers.com
HOW TO MAKE NAM PRIK PAO - AFAR
From afar.com
NAM PRIK PAO – THAI FOODING
From thaifooding.wordpress.com
WHAT IS NAM PRIK? HOW TO MAKE NAM PHRIK - GASTRONOMER LIFESTYLE
From gastronomerlifestyle.com
NAM PRIK PAO - THAI CHILI PASTE - GLEBE KITCHEN
From glebekitchen.com
NAM PRIK PAO (น้ำพริกเผา): THAI CHILLI JAM - SHESIMMERS
From shesimmers.com
PAD NAAM PRIK PAO GAI – THE RECIPE - WORDPRESS.COM
From xploreasiablog.wordpress.com
THAI CHILI JAM (NAM PRIK PAO) RECIPE - TODAY.COM
From today.com
PRIK PAO - ROASTED CHILI IN OIL - MAE PRANOM BRAND
From importfood.com
AUTHENTIC THAI NAM PRIK KAPI RECIPE (วิธีทำ น้ำพริกกะปิ)
From eatingthaifood.com
USES FOR NAM PRIK PAO? : ASKCULINARY - REDDIT
From reddit.com
WHAT’S A GOOD NAM PRIK PAO SUBSTITUTE? - PEPPERSCALE
From pepperscale.com
PRAWN PAD NAM PRIK PAO - THAI PRAWN STIR FRY - GATHER …
From gatherfoodblog.com
THAI FRIED NOODLES WITH NAM PRIK PAO - THE SPICED LIFE
From thespicedlife.com
NAM PRIK PAO CHICKEN WITH CRISPY NOODLES – TINTORERA
From tintorera.la
NAM PRIK PAO | THAI FOOD HOW
From thaifoodhow.com
VEGAN NAM PRIK PAO (THAI CHILI JAM) RECIPE - MESSY VEGAN COOK
From messyvegancook.com
NAM PRIK PAO | THAI CHILI JAM RECIPE | QUICK AND EASY
From wokpeppertweezers.com
PAD NAM PRIK PAO TALAY – STIR-FRIED THAI SWEET AND SPICY SEAFOOD
From atasteofthaiandmore.wordpress.com
NAM PHRIK PHAO (THAI CHILLI JAM) – STEFAN'S GOURMET BLOG
From stefangourmet.com
EASY VEGAN NAM PRIK PAO (THAI CHILLI JAM) | YUMSOME
From yumsome.com
NAM PRIK PAO RECIPE - LEARN TO COOK GREAT THAI FOOD
From thaicookbook.tv
WHAT IS NAM PRIK PAO? (WITH PICTURES) - DELIGHTEDCOOKING
From delightedcooking.com
NAM PRIK PAO RECIPE (TRADITIONAL THAI SAUCE)
From hotfrommyoven.com
BUY MAESRI NAM PRIK PAO - UMAMICART.COM
From umamicart.com
NAM PHRIK PHAO - WIKIPEDIA
From en.wikipedia.org
NAM PRIK PAO (THAI CHILI PASTE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
NAM PHRIK - WIKIPEDIA
From en.wikipedia.org
NAM PRIK PAO - THE GOURMET FOOD AND COOKING RESOURCE
From gourmetsleuth.com
THAI FOODS | STIR-FRIED PORK WITH THAI CHILI PASTE | MOO PAD NAM …
From youtube.com
PLA GOONG (THAI SPICY SHRIMP SALAD) - HEALTHY THAI RECIPES
From healthythairecipes.com
NAM PRIK POW - THE WOOLF'S KITCHEN
From thewoolfskitchen.com
THAI ROASTED CHILI SAUCE AS A THAI FOOD INGREDIENT
From thaicookbook.tv
NAM PRIK PAO (CHILE JAM) — MARK BITTMAN
From markbittman.com
NAM PRIK PAO - THAI CHILE PASTE : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
THAI NAM PRIK - THE LOCAL GUIDE TO THAILAND'S FIERY CHILI SAUCES!
From eatingthaifood.com
You'll also love