Nam Prik Pao

Nam Prik Pao is a Thai chili jam that translates to “roasted chili paste.” This jam-like paste is thick and maroon in colour. If you’re planning on making Tom yum goong, a seafood soup that uses nam prik pao, then you’ve probably wondered if you can make this spicy jam from scratch. The answer is yes! And we’ve got more good news for you: the recipe is relatively easy to make at home and takes a very short amount of time.

So why would you make it at home when you can buy it at an Asian supermarket? Well, it is not always available, and there is a small chance that it might be overpriced. Plus, if you like eating Tom yum goong often, then it might be more convenient to make a large batch of Nam prik pao and use it whenever you want versus hunting for this Thai chili jam online or perhaps driving a distance to find it.

Nam prik pao has been around for centuries. You see, Thai cooking relies heavily on chili paste. Moreover, there is so much that you can do with this jam apart from Tom yum goong. You can use this jam as a base for a stir-fry or add it to fried rice. This jam can also enhance the spiciness of a pad thai. Many Thai people also use nam prik pao as a marinade for meats.

Ingredients

Tamarind paste, Dried Red Chilies, Small Onion, Shrimp paste, Fish sauce, Brown sugar.

Tamarind paste is a thick and tangy concentrate made from the pulp of the tamarind fruit. Its distinctive sour taste is enhanced by the natural sweetness of Palm sugar. This ingredient is widely used in Thai and Indian cooking. In Nam prik pao, adding tamarind paste balances the heat of the chili jam.

Shrimp paste is a fermented concentrate of ground shrimp in salty brine water. It has a very pungent smell and a strong umami flavour. This ingredient is common in Thai, Fermented Korean dishes, and Indonesian and Malaysian cuisines. Contrary to popular belief, the addition of shrimp paste to nam prik pao will not give the tom yum goong a fishy taste.

Traditionally, shallots are used in nam prik pao. However, peeling shallots are cumbersome, and most of the time, shallots are sold in large quantities. If you can’t buy it individually and don’t use shallots in other recipes, simply use one small onion in its place. And if it is difficult to find palm sugar, you can always use brown sugar.

Instructions

Dried Red Chilies: It is advisable to wear gloves in this step. Cut the dried red chilies vertically and use a knife to scrape off the seeds. Then, add the chilies to a pan on medium-low heat and heat them for one to two minutes. This process will bring out the chili’s spiciness. Thereafter, remove them from the heat and set them aside.

Preparation: Peel the garlic cloves and onion and slice them roughly. Add all of the ingredients, including the fish sauce, shrimp paste, tamarind paste, and brown sugar, to a food processor. Blend for one to two minutes. You can also add the ingredients to a pestle and mortar to ensure that they are properly mashed up. And, there you go—the Nam prik pao is ready to use in your Thai cooking.

How to Store Nam Prik Pao?

Store in a glass jar in the refrigerator. If you want to prolong the storage time, add a neutral oil such as grapeseed oil or a light canola oil on top of the nam prik pao. This step will ensure it lasts three to four weeks in the fridge. Make sure to regularly check to see if there are any signs of spoilage during that duration of time. Also, never use a wet spoon to scoop the nam prik pao from the jar. If you’re making a huge batch, you can freeze the nam prik pao for up to three months.