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Nam Prik Pao roasted chilli paste Recipe

Ingredients

How to make it

  • In a heavy based iron pan, dry fry the unpeeled garlic and onions over a fierce heat until they're charred.
  • Cool, discard skins and chop them roughly.
  • Wrap the shrimp paste in aluminium foil and dry fry in same pan for several minutes on each side. Cool and unwrap (should be crumbly).
  • Place all ingredients (except oil) in a food processor, blender or mortar and pestle.
  • Process into a smooth paste adding 1 tblspn vegetable oil to help bind ingredients.
  • Fry resulting paste in 2 tblspns oil in a saucepan, gently stirring so it doesn't catch or burn.
  • Taste to see if extra tamarind juice, sugar or any salt is required to balance flavours.
  • Cook for several minutes, then cool and place in a sterilised jar with a tightly fitting lid.
  • This paste keeps for several months in a refrigerator.

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The Cook

frantic Cleve, AU

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