Nam Prik Pao is a Thai condiment made with fresh or dry chillies, garlic, shallots, fish paste or fish sauce and a sour element such as lime juice or tamarind. The aromatic and intense flavour makes it a perfect accompaniment to slightly blander dishes (breakfast omelette, steamed rice, steamed vegetables etc). Whilst not traditional, this recipe uses gochugaru (Korean red pepper flakes), a great ingredient for adding spice and colour to dishes.
Once prepared, this chilli paste will keep well in the fridge for around 10 days and will taste best from day 3 onwards.
- 3 tbsps vegetable oil
- 4 shallots finely chopped
- 6 garlic clove minced
- 1 1/2 tbps soft dark brown sugar
- 1 tbsp water
- 1 tbsp fish sauce
- Dash light soy sauce
- 2 tbsps gochugaru red pepper flakes
- 1/2 tsp tamarind paste
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Add oil to a hot wok over a medium heat. Add the chopped shallots. Stir-fry for 2-3 minutes.
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Add the minced garlic. Mix well and stir-fry until the shallots and garlic begin to brown, around 3-4 minutes.
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Add dark brown sugar, water, fish sauce, light soy sauce & gochugaru red pepper flakes. Mix well and stir-fry for 2 minutes.
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Add 1/2 teaspoon tamarind paste. Mix well and stir-fry for a further 1 minute until aromatic. Set aside to cool completely.
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