Nam phrik phao (น้ำพริกเผา)

bkkshadow (70)in #food • 10 years ago

The Thai Chili Paste pictured here is one of the most versatile composite ingredients in Thai food. It can be used either in cooking or as a dip or a condiment or spread.

Nahm Phrik Phao

It has to be one of my favourite Thai flavours, and I particular enjoy it with seafood such as fresh oysters or even slathered over a piece of grilled squid. It is also used as one of the ingredients to make the signature Thai dish" Tom Yum" soup, and give it the unique flavour. The flavour is complex and intense without the tear-your-head-off bite of a traditional "Nahm Phrik" chili sauce. Just a little bit of this paste goes a long way when cooking.

How To Make:

The paste is similar to a jam and is made by first pureeing and cooking the pulp and seeds of some chili. Some garlic and French Onion are blended into the mix to give it some consistency and then some fish oil, palm sugar and maybe even a little tamarind. The result is a sweet, sticky goodness that can't be matched.