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Thai Roasted Chilli Paste

Thai Roasted Chilli Paste (Nam Prik Pao)

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 1

Ingredients
  

  • 20 g dried red chili ($0.20)
  • 45 g shallots (sliced) ($0.093)
  • 35 g garlic (sliced) ($0.245)
  • 15 g dried shrimp ($0.48)
  • 10 g belacan ($0.067)
  • 90 g palm sugar ($0.753)
  • 2 tbsp tamarind juice ($0.095)
  • 2 tbsp fish sauce ($0.068)
  • 60 ml 60 ml oil ($0.468)
  • water (as needed)

Instructions
 

  • Toast belacan (shrimp paste) over a strip of aluminium foil in a pan until crumbly. This should take around 3 minutes. The aluminium foil helps to prevent the belacan from burning easily and also prevents the pan from absorbing the pungent odour of the belacan. Remove and set aside.
  • Add dried chilies into pan and toast until fragrant. Be careful not to burn the chilies. Remove and set aside.
  • Add 60ml of oil to the pan and toast the dried shrimps till fragrant. Remove and set aside.
  • Add garlic into the pan and fry till golden brown. Remove and set aside.
  • Add shallots into the pan and fry till golden brown. Remove and set aside. Leave the oil in the pan.
  • Add the chilies, belacan, dried shrimps, garlic, shallots, palm sugar, tamarind juice and fish sauce into a blender and blend into a fine paste. You can add just a little bit of water if needed.
  • Add chili paste into pan and fry over medium-high heat for around 7-10 minutes until paste darkens. Remove from pan and store upon cooling.
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