Nam Prik Pao

Ingredients - Serves 6

• Vegetable oil - 2 tablespoons
• Tamarind paste - 1 tablespoon
• Fish sauce - 1 tablespoon
• Palm sugar - 1 tablespoon
• Shrimp paste - 1 tablespoon
• Shallots - 2
• Garlic cloves - 4
• Dried red chilies - 10

Let's Get Started

1. Soak the dried red chilies in hot water for 10 minutes, then drain.
2. In a mortar and pestle or a food processor, pound or blend the soaked chilies, garlic cloves, and shallots until a paste forms.
3. Heat the vegetable oil in a pan over medium heat.
4. Add the shrimp paste to the pan and cook for 1-2 minutes, until fragrant.
5. Add the chili paste mixture to the pan and cook for another 2-3 minutes, stirring constantly.
6. Add the palm sugar, fish sauce, and tamarind paste to the pan. Stir well to combine.
7. Continue cooking for another 5 minutes, until the mixture thickens slightly.
8. Remove from heat and let the Nam Prik Pao cool before transferring to a jar or container.
9. Store in the refrigerator for up to 2 weeks.
10. Use Nam Prik Pao as a condiment or ingredient in various Thai dishes.

Dietary Info

• Dish Type: Condiment
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 50
• Fat: 3g
• Carbs: 5g
• Protein: 1g
• Sodium: 200mg
• Sugar: 2g