Nam Prik Pao: Thai Chili Paste Guide

Nam Prik Pao, or roasted chili paste, is a staple in Thai cuisine. It combines dried chilies, shallots, garlic, and dried shrimp to create a balance of sweet, savory, and spicy flavors. This versatile paste is used in soups, stir-fries, salad dressings, or even as a spread.

Key Highlights:

• Main Ingredients: Dried chilies, shallots, garlic, dried shrimp, fish sauce, tamarind paste, and palm sugar.
• Uses: Adds depth to soups, stir-fries, rice, sandwiches, and non-Thai dishes like tacos or burgers.
• Cooking Tips: Charring ingredients enhances the smoky flavor. Use neutral oils or premium olive oil for the best results.
• Storage: Refrigerate for 2–4 weeks or freeze indefinitely.

If you're new to Nam Prik Pao, start with store-bought options like Mae Pranom. For a richer experience, try making it at home with fresh ingredients!

Background and Heritage

History

Nam Prik Pao has deep roots in Thailand, emerging long before Chinese influences began shaping Thai cuisine. The arrival of chili peppers in Asia, thanks to Christopher Columbus, marked a turning point in its development. Originally crafted as a preserved seasoning made from roasted chilies, herbs, and spices, it evolved over time into a beloved condiment.

"In the olden days, you made nam prik pao to give to your friends to take as a snack on trips to the country" - Nutchanand Osathanond, Bangkok food columnist, cookbook author, and cooking teacher

The importance of chili pastes like Nam Prik Pao in Thai culinary culture is evident from a 1974 Thai cookbook, which showcased over 100 different recipes for nam phrik.

Role in Thai Cooking

This rich history is reflected in the central role Nam Prik Pao plays in modern Thai cooking. Known for its perfect balance of sweet, savory, and spicy flavors, it has become a staple in Thai kitchens. Its popularity spans from traditional homes to professional kitchens, where chefs continually experiment with regional and seasonal twists, incorporating ingredients like spicy ginger, mackerel, or green mango.

"But if you... didn't grow up with Nam Prik Pao, you may be surprised to learn that even though you're still not quite sure what Nam Prik Pao is, you've most likely consumed tons of it by way of your favorite Thai restaurant dishes... If you detect a sweet, slightly tangy, slightly fishy, a bit smoky taste in the stir-fry sauce at your favorite Thai restaurant, it's very likely that we got Nam Prik Pao lurking in the background" - Leela Punyaratabandhu

Main Ingredients

Basic Components

The signature flavor of Nam Prik Pao comes from a careful mix of dried chilies, shallots, and garlic. These ingredients are the backbone, delivering the heat and aromatic richness that make this paste so distinctive.

Here’s a closer look at the key ingredients and their roles:

"Nam prik pao is a versatile pantry staple in Thai cuisine, a thick, savory, sweet, and slightly spicy paste - or jam or relish, if you prefer - primarily made from dried spur chiles, garlic, shallots, and dried shrimp." - Pailin Chongchitnant

For vegan adaptations, shrimp paste and dried shrimp can be swapped with miso paste or vegetarian oyster sauce. These substitutions maintain the umami profile while keeping the dish plant-based.

Oil Selection

The choice of oil plays a crucial role in perfecting the texture and flavor of Nam Prik Pao. Traditional recipes favor neutral oils with high smoke points. For a premium option, Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oil, particularly their Estate Reserve EVOO, is an excellent choice due to its clean and complementary flavors.

Oil serves several key functions in the recipe:

• Acts as the cooking medium for the paste
• Extracts fat-soluble flavors from the ingredients
• Creates the desired spreadable consistency
• Produces nam man prik pao - the flavorful oil layer that rises to the top

"As the relish cooks in the ample quantity of oil, fat-soluble aromas in the paste's ingredients are coaxed out, and the flavors deepen and meld together."

The amount and quality of oil used are essential for achieving the right consistency and enhancing the overall taste. High-quality oil ensures that every spoonful of Nam Prik Pao delivers a rich and satisfying flavor.

Making Nam Prik Pao

Basic Method

To make authentic Nam Prik Pao, the key is in the preparation of the ingredients. Charring them properly is essential to achieve that signature smoky flavor.

• Char the Base Ingredients
  Start by toasting dried chilies over medium heat until they’re smoky and slightly charred. Then, in the same pan, char garlic and shallots over high heat until they develop dark spots.
• Create the Paste
  Grind the toasted chilies into a fine powder. Combine this with the charred garlic, shallots, and dried shrimp in a mortar and pestle. Pound everything together until smooth.
• Cook the Paste
  Heat oil in a wok or large skillet over low heat. Add the ground paste along with tamarind paste, fish sauce, and palm sugar. Stir continuously until the mixture thickens and the oil starts to separate from the paste.

"The 'pao' in nam prik pao means to burn or grill, and it refers to the important step of charring the chiles, shallots, and garlic to develop their flavor before they're processed into a paste." - Pailin Chongchitnant

For an elevated touch, try using Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO. Its clean flavor enhances the paste without overpowering its traditional essence.

Quick Method

If you’re short on time, modern tools can simplify the process without sacrificing too much of the flavor.

• Broiler Charring
  Arrange the chilies on a baking sheet and broil them for 30 seconds to 1 minute per side. For shallots and garlic, broil for 3–5 minutes per side until they’re nicely charred. Keep a close eye to prevent burning.
• Food Processor Shortcut
  Skip the mortar and pestle by using a food processor. Combine all the ingredients, except the oil, and pulse until a fine paste forms. Be sure to scrape down the sides occasionally to ensure everything is evenly blended.

"Traditionally the chilies, garlic and shallots are toasted in a wok or skillet because Thai people don't use ovens. But charring them under the broiler works just as well, and you may find it more convenient as it is more hands-off." - Pailin Chongchitnant

Both methods yield a rich, flavorful Nam Prik Pao, whether you stick to tradition or opt for a quicker approach.

Ways to Use Nam Prik Pao

Table Condiment

Nam Prik Pao is a powerhouse when it comes to elevating everyday meals. This richly flavored chili paste can instantly transform plain dishes into something unforgettable. Whether you're spooning it over rice, stirring it into soups, or pairing it with a quick snack, it adds a burst of flavor that's hard to beat.

Traditionally, Nam Prik Pao is enjoyed as a chili relish mixed with jasmine rice. Just one spoonful can turn a simple bowl of rice into a deeply satisfying meal, thanks to its perfect balance of sweet, spicy, and savory flavors.

"Nam prik pao is that wonderful, earthy chili sauce that you see on the table of just about every Thai restaurant." – romain | glebekitchen

Recipe Ingredient

Nam Prik Pao isn’t just a table condiment - it’s also a fantastic ingredient for cooking. From stir-fries to soups, it brings depth and complexity to a variety of dishes. Here are some ways to use it:

• Stir-fries: Add 1 tablespoon per 1/2 cup of ingredients for a rich, layered flavor.
• Soups: Stir in 1–2 tablespoons per pot to create a deeper, more robust broth.
• Fried Rice: Mix 1 tablespoon per 2 cups of rice to craft a savory base.
• Salad Dressings: Use 1–2 teaspoons per serving for a bold, umami-packed dressing.

A great example of its versatility is Goong Pad Nam Prik Pao, a stir-fried shrimp dish. This recipe blends 2 tablespoons of Nam Prik Pao with oyster sauce, light soy sauce, and tamarind paste to create a savory sauce that complements shrimp, mushrooms, and green beans perfectly.

With its sweet, savory, and spicy notes, Nam Prik Pao is a must-have for both traditional Thai dishes and creative kitchen experiments.

Non-Thai Dishes

Nam Prik Pao’s bold, dynamic flavor isn’t limited to Thai cuisine - it’s a game-changer in global cooking too. Use it as a sandwich spread, mix it into fusion tacos, slather it on avocado toast, or even add it to grilled cheese and burgers for a unique twist.

"I think it's underrated. It's a rich, sweet-savoury paste loaded with umami... But it can be used in so many things, including on your toast!" – Pailin Chongchitnant

sbb-itb-4066b8e

Thai Chili Paste/Chili Jam Recipe (Nam Prik Pao) นำ้พริกเผา - Hot Thai Kitchen

Storage Tips

To keep Nam Prik Pao tasting as bold and delicious as the day you made it, proper storage is key. By following a few simple steps, you can preserve its flavor and texture while extending its shelf life:

• Transfer the cooled paste into a clean glass jar with an airtight seal.
• Always refrigerate the paste after opening.
• Use only dry, clean utensils when scooping or serving.
• Regularly inspect for any signs of spoilage.

"You can keep Thai chili paste in a sealed jar in the fridge and it'll last several months. You can also freeze it indefinitely."
– Pailin Chongchitnant, Chef, author, and YouTuber

For homemade versions, adding a thin layer of neutral oil on top of the paste is a time-tested trick. This layer acts as a barrier, reducing oxidation and helping the paste stay fresh in the fridge for about 3–4 weeks.

Preservation

Here’s a quick guide to typical storage durations and best practices:

Using a protective oil layer on the paste can further preserve its flavor and texture. For the best results, consider these additional tips:

• Allow the paste to cool completely before storing it in small, airtight portions to minimize air exposure.
• Keep it away from direct sunlight and excessive heat.
• If freezing, divide the paste into single-use portions to avoid repeated thawing.

Commercially prepared Nam Prik Pao often comes with an added oil layer, which helps extend its shelf life. When stored correctly, some store-bought varieties can stay fresh for several months in the refrigerator. No matter the method, always check for changes in smell, appearance, or texture to ensure it’s still good to use.

Conclusion

Main Points

Nam Prik Pao holds a special place in Thai cuisine, crafted from dried chilies, shallots, garlic, and dried shrimp. Rooted in traditional Thai kitchens, it has evolved into a beloved condiment, elevating both classic recipes and modern culinary creations.

Next Steps

Ready to bring Nam Prik Pao into your cooking? Here are some practical ways to start:

For beginners, store-bought options like Mae Pranom or Thai Kitchen are excellent starting points. Once you're comfortable with the flavor, try making your own batch to tweak it to your liking.

"We use it in the famous tom yum goong soup, we add it to stir-fries like this classic cashew chicken, and we even use it in a salad dressing like in this wing bean salad! We also use it simply as a spread on toast, sometimes as part of a sandwich, but really, use it in whatever way you can think of!" - Pailin Chongchitnant

Whether you're staying true to traditional Thai recipes or experimenting with modern dishes, Nam Prik Pao's versatility ensures it will become a go-to ingredient in your kitchen.

FAQs

What are some vegan substitutes for shrimp paste and fish sauce in Nam Prik Pao?

If you're aiming to create a vegan version of Nam Prik Pao, there are plenty of flavorful options to replace shrimp paste and fish sauce while keeping the dish plant-based. Vegan fish sauce, often made from fermented soy or seaweed, provides that savory, umami punch similar to traditional fish sauce. Another great substitute is miso paste, which brings a rich, salty depth that works beautifully in place of shrimp paste. If you're looking for something simpler, soy sauce or tamari can deliver the right balance of saltiness and complexity. With these swaps, you can enjoy the bold flavors of Nam Prik Pao without compromising your vegan lifestyle.

How can I use Nam Prik Pao in non-Thai recipes without overwhelming the flavors?

Nam Prik Pao, with its sweet, smoky, and slightly spicy flavor, can bring a new twist to dishes outside of Thai cuisine when used carefully. Start small - a teaspoon at a time - to avoid overwhelming the dish. For instance, stir a bit into a vinaigrette to create a bold, zesty salad dressing, or spread a thin layer on toast or sandwiches to elevate ingredients like avocado or grilled chicken.

It also shines in soups and stews. Adding just a spoonful can introduce a rich, savory depth without overpowering the other flavors. Try incorporating it into recipes where its umami-packed profile enhances rather than overshadows the other ingredients.

How can I keep homemade Nam Prik Pao fresh for as long as possible?

To keep your homemade Nam Prik Pao tasting its best, store it in an airtight container in the refrigerator. This will preserve its flavor and quality for up to 6 months. Make sure the container is sealed properly to keep any fridge odors from seeping into the paste.

For a longer shelf life, you can freeze it in freezer-safe containers. This method locks in its rich flavors and lets you thaw just the amount you need, reducing waste. To stay organized, label each container with the preparation date, making it easy to keep track of its freshness.

Related posts

• Haute-Provence Olive Oil: Flavor and Pairing Guide
• Mediterranean Clay Pots: History and Use
• Olive Oil in Asian Marinades: Benefits and Tips
• 5 Lime-Infused Olive Oil Recipes