Roasted Chili Paste (Num Prik Pow) Pure Version




Here are Roasted Chili Paste or Nam Prik Pow are very important ingredients for many Thai dishes. Always use for cooking STIR-FRY and SOUP menu. It’s a popular thai cuisine.  Thai Chili Paste (nam prik pow) is often added to Tom Yum Soup. It is also great with steamed jasmine rice or as a dip for raw or steamed vegetables, pork crackling or crispy rice.

INGREDIENTS :
  • 5 dried red spur chilies, roasted
  • 8 roasted shallots
  • 6 cloves roasted garlic
  • 2 cup vegetable oil
  • 1 tbsp palm sugar
  • 1 ½ tbsp tamarind juice
  • ¼ tsp salt
  • 3 tbsp fish sauce
  • 1 tsp shrimp paste
PREPARATIONS
  • Pound roasted chilies with salt to a fine paste.
  • Add roasted shallots and garlic, and continue to pound until smooth paste
  • Add shrimp paste, pound lightly to combine.
  • Transfer the mixture to a pan, saute in oil until fragrant. Season and taste with fish sauce, sugar and tamarind juice, stirring well.
    

12 comments:

OysterCulture said...

Oh, this looks amazing - my husband loves this stuff and could eat it by the spoonful - I am missing a few key ingredients so see a trip to the market coming up - thanks for the wonderful ideas.

A Full-Timed Housefly said...

This looks so spicy delicious... yummy , I can smell it from here !

Micah said...

Nice blog you got right here... I enjoyed reading your posts. I'm sure I'll visit here more often. Anyway, if you are interested, you can take a look at these amazing French macaroons and Almond macaroon cookies I've been trying to make.. It's very hard though... :) If you know how to make these, maybe you could give me some tips. Thanks!

Anonymous said...

Hi,
Can i use this paste for my tom yam soup base?
if i made more of this paste n keep in a air-tight container how long can i keep? in fridge or room temperature? Can you put my email in your mailing list? Thanks in advance!!

rgds
eve
email : ciboycute@yahoo.com.sg

Malar Gandhi said...

Whoo, that looks super HOT to me, I love hot stuff to the core. B/n we make very similar recipe (except the fish sauce n shrimp sauce) and call it chutney in my country. Loved your version, sounds delicious...will give a shot soon.

MONONOKE KITCHEN said...

Marvellous, marvellous, marvellous
... as usual!

Anonymous said...

Hello,anybody home?

foodbin said...

very authentic home made chillies paste-love it.

Ela said...

starting to appreciate thai cuisine. nice blog u have here. am already a follower...

Cami said...

Ich w√ľnsche Dir und deiner Familie ein ruhiges und gesegnetes Weihnachtsfest!
Merry Christmas!
Cami aus Hamburg

Xiao Yen Recipes said...

This is a wonderful recipe. I normally use Korean sweet chili paste with tamarind paste to get create this paste. Your version is better, fresh and less preservative.

Now Serving said...

This one's a tongue tickler! Love the color and I 'll bet it tastes incredible :) Lovely blog!

priyasnowserving.blogspot.com