Side Items

Thai Chili Sauce "Nam Prik Pao" is for Side Dish.

Thai Chili Sauce "Nam Prik Pao" takes 10 minutes to prepare.

Thai Chili Sauce "Nam Prik Pao" takes 8 minutes to cook.

Thai Chili Sauce "Nam Prik Pao" makes 24 servings.

The ingredients for Thai Chili Sauce "Nam Prik Pao" are:

1/4 cup canola or coconut oil, plus a little more to finish
4 cloves garlic, finely chopped
2 shallots, finely chopped
dried red chilies OR chili flakes, ground to make 3Tbsp. powder (*If you have a sensitive stomach, use cayene pepper)
1/2 to 1 tsp. shrimp paste (available in jars at Asian stores) - depending on how "fishy" you want it
2 Tbsp. fish sauce
2 Tbsp. palm or brown sugar (more or less to taste)
1 tsp. tamarind paste (available at Asian or Indian food stores)
2 Tbsp. water

Here is how you make Thai Chili Sauce "Nam Prik Pao":

Preparation Tips: Although traditionally the shallots and garlic are finely chopped by hand, you can also use a food processor for this task. Just be sure not to over-process, or you will end up with a mushy mess. What you want are individual-looking pieces of shallot and garlic. To grind up the chili, simply place whole dried chilies or chili flakes in a coffee grinder (or food processor/mini-chopper for whole dried chilies) and pulse until you get a powdery consistency. Heat oil in a small frying pan over medium-high heat. Add the chopped shallots and garlic, frying until they turn a very light golden brown and slightly crispy (2-3 minutes). Tip: try not to over-brown the garlic, or it will turn bitter. Remove garlic and shallots with a slotted spoon from the oil and set aside to cool. Leave the remaining oil in the pan and set aside - you will need this later. Using a pestle & mortar OR food processor/mini-chopper, combine the prepared chili with the shrimp paste, fish sauce, sugar, tamarind paste, and water. Also add the fried garlic and shallots. Pound or process all together to form a thick paste. Return this paste to your frying pan and stir it into the remaining oil over low heat until you get a fairly even consistency. Adjust the chili sauce in terms of consistency, adding a little more water if you find it too thick, or more oil if you prefer a "shinier" sauce. Adjust the taste, adding more fish sauce if you'd like it saltier, or more sugar if you'd like it sweeter (I usually end up adding another 1/2 Tbsp. of fish sauce and another Tbsp. of sugar). Nam Prik Pao will keep almost indefinitely stored in a jar in your refrigerator. Use your Nam Prik Pao as an addition to Thai soups, or added as a flavor booster to Thai stir-fries and curry sauces. Also wonderful when stir-fried with seafood, or as an accompaniment to noodles. Enjoy!Number of Servings: 24Recipe submitted by SparkPeople user AUGUSTAGLOOP.

The nutritional information for Thai Chili Sauce "Nam Prik Pao" is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 30.9

• Total Fat: 2.4 g
• Cholesterol: 0.3 mg
• Sodium: 260.8 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.4 g
• Protein: 0.4 g

Thai Chili Sauce "Nam Prik Pao" is Asian cuisine.