Roasted Chili Paste – Nahm Prik Pao

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Servings: 1 Difficulty: Advanced
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A fiery, aromatic Thai condiment with deep roasted flavors and a complex heat profile.
Roasted Chili Paste - Nahm Prik Pao recipe image
Roasted Chili Paste - Nahm Prik Pao recipe image
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Roasted Chili Paste – Nahm Prik Pao

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 116.7

Description

This traditional Thai Nahm Prik Pao is a versatile chili paste that adds intense flavor to stir-fries, curries, and dipping sauces. Made by dry-roasting dried red chilies, shallots, and garlic until fragrant and slightly charred, then pounding them into a coarse paste. The mixture is slowly fried in oil to deepen the color and release a rich, smoky aroma. The result is a balanced blend of heat, sweetness, and umami. Perfect for adding a kick to simple dishes or as a standalone condiment served with rice and vegetables. A staple in Thai kitchens, this paste keeps well, making it a convenient ingredient to have on hand for quick, flavorful meals.

Ingredients

Directions

  1. In a wok or small, heavy skillet, dry-fry the dried red chilies over low heat until they darken, become fragrant, and brittle, about 5 minutes. Shake the pan and stir frequently to prevent burning.
  2. Remove chilies from heat and transfer to a small plate to cool.
  3. In the same pan over medium heat, dry-fry the halved shallots and garlic cloves, turning occasionally, until softened, wilted, blistered, and spotted with small black char marks, about 5 minutes. Do not burn completely.
  4. Remove shallots and garlic from heat and transfer to a small plate to cool.
  5. Stem the cooled chilies and shake out, discarding most of the seeds. Cut the chilies into small pieces.
  6. Trim the cooled shallots and garlic, discarding peels and root ends, and cut into small pieces.
  7. Combine the prepared chilies, garlic, and shallots in a large, heavy mortar.
  8. Pound and grind with a pestle until a fairly smooth paste forms, scraping down the sides with a spoon as needed. This may take 20 to 30 minutes.
  9. Set the pounded paste aside.
  10. In a wok or small, deep skillet over medium heat, warm the vegetable oil for 1 minute.
  11. Add the chili paste to the warm oil.
  12. Cook, stirring occasionally, until the paste slowly darkens to a deep brownish-black and releases a rich fragrance, about 5 minutes.
  13. Remove from heat and transfer the chili paste and its oil to a clean jar.
  14. Cool to room temperature uncovered, then seal tightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 116.7kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.3mg1%
Total Carbohydrate 30.0g10%
Dietary Fiber 0.0g0%
Sugars 30.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai chili paste, nahm prik pao, dried red chilies, roasted shallots, garlic paste, thai condiment, spicy paste, homemade chili paste, vegan condiment, thai cooking, aromatic paste, smoky chili
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