How can i make an authentic thai chili paste?

Question

How can i make an authentic thai chili paste?

Answer 1

While I have no problem with the recipies from the 2 previous answers, I would instead offer you some practical advice that has made cooking Thai at home more enjoyable and simple since I began doing it myself.

Thai cooking used to be a big production for me because I would always do every element from scratch. It took forever. I ground my own Chili Paste and formulated Red, Penang, & Massamun Curries. The end result was good but I rarely did it because of the time involved.

A few years ago I was speaking with a Thai Chef who I have a lot of respect for. She told me that there is no shame in using CERTAIN curry bases and condiments out of a can or jar and that if you combine them with fresh ingredients (meats, vegetables) that they will taste just as good and sometimes even better. Thai fish sauce and cocunut milk are already packaged items used by the best Thai Chefs, but the pastes and curries are totally acceptable as well.

Now I get these prepackaged items from Thai Grocer.com or in Asian groceries in the city. Certain items like Galangal, Lemongrass and Thai Basil you will never find in an American or British style grocery store or supermarket. I cook Thai all the time now because it is not as time consuming.

My Advice: Buy rather than make your chili paste.

Good luck.

Answer 2

Roasted Chili paste (naam prik pao - น้ำพริกเผา) is a condiment which is used in a variety of dishes, ranging from soups, salads to stir fries. You can even spread it on toast like you would fruit jam. Many people buy this pre-made in jars, but fresh is better!

Directions

Peel and cut the garlic & shallots thinly and uniform. If they are different sizes they will cook at different speeds, resulting in burning. De-seed the chilies.

Fry the garlic in the oil on medium heat until lightly browned. Remove the garlic and set aside. Fry the shallots the same way, and set aside. Fry the chilies until fragrant, but be careful not to burn, then set aside. Fry the shrimp until light browned and fragrant, set aside and keep the oil in the pan. Both the garlic and shallots will continue to cook for a minute or two so don’t take them out too late.

Roast the shrimp paste in tin foil in a dry pan (or directly on the burner if you have an electric stove) for about 2-3 minutes on medium heat.

Powder each ingredient seperately, either in a stone mortar & pestle or in an electric spice mixer. Then mix together.

Return the mixture to the pan with the oil along with the shrimp paste. Cook over low heat until fragrant and browned. Be careful not to burn.

Add the tamarind, palm sugar and fish sauce. Continue to cook over low heat to reduce a bit to a jam consistency.

Store in the refridgerator. It’ll last for a really long time.

Answer 3

Nam Prik Pao - Thai Chile Paste

Here is a make at home version if you don't have access to Thai products or you just prefer to make your own.

I N G R E D I E N T S

4 tablespoon oil

3 tablespoon chopped garlic

3 tablespoon chopped shallots

3 tablespoon coarsely chopped dried red chiles

1 tablespoon fermented shrimp paste

1 tablespoon fish sauce

2 teaspoons of sugar

I N S T R U C T I O N S

Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change color, then remove them and set them aside.

In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste.

The resulting thick, slightly oily red/black sauce will keep almost

indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavor you want.