Adventures in Thai Cooking & Travel
Roasted Chilli Paste
Nahm
Prik Pow
A Recipe of Kasma Loha-unchit
Recipe Copyright
© 2000 Kasma Loha-unchit.
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Recipe in Adobe Acrobat (PDF) format here.
One 
of the most commonly used seafood-based chilli
pastes in Thai cooking is nahm prik pow, or literally "roasted chilli paste." It is most frequently
made with dried shrimp and gkabpi shrimp paste, but there are also versions made with dried fish
instead of shrimp.
In this paste, a ground-up mixture of roasted and fried ingredients, including plenty of dried red hot chillies, dried shrimp or dried fish, shrimp paste, garlic and shallots, is seasoned with fish sauce, tamarind and palm sugar and cooked together in oil into a thick, well-blended paste with a very dark, burnt red color. Against a fragrant backdrop of roasted flavors, the paste is hot and shrimpy, as well as sweet and tangy, complimenting seafood dishes especially well..
Nahm prik pow is used to flavor soups, including the popular hot-and-sour prawn soup; stir-fries with seafood, meats or vegetables; noodle dishes; dipping sauces and dressings for salads. Its sweetness also makes it a likable ready-to-use spread to put on toast, crackers or shrimp chips for a quick snack.
Text Copyright © 2000 Kasma Loha-unchit in Dancing Shrimp, pages 39-40. All rights reserved.
More information on Nahm Prik Pow
Nahm Prik Pow Recipe
We are trying something new with this recipe: it is only available in Adobe Acrobat (PDF) format here. This will both make it easier for you to print and harder for people to copy and paste into their website without giving any acknowledgment to Kasma.
Roasted Chilli Paste Nahm Prik Pow Recipe
More information on Nahm Prik Pow
This recipe is from pages 175 & 176 of Dancing Shrimp: Favorite Thai Recipes for Seafood by Kasma Loha-unchit. Published by Simon & Schuster, 2000.
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Recipe Copyright © 2000 Kasma Loha-unchit in Dancing Shrimp. All rights reserved.
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Page Added 19 June 2007. Last Updated 19 June 2007.