Roasted Chilli Paste – Nahm Prik Pao (or Nam Prik Pao)*
A Recipe of Kasma Loha-unchit
Recipe Copyright © 2000 Kasma Loha-unchit.
Nahm Prik Pows is a roasted-chilli based sauce used in many Thai recipes. Although commercial varieties are widely available, many of Kasma's students have found that once they tasted the result of this recipe, of making it from scratch, that it was well worth the effort to make up a batch every now and again. Although some of the steps are a bit time-consuming (such as frying the shallots until golden), the end result is so tasty that it's worth giving it a try. Just click on the link directly below for the recipe in Adobe PDF format.
Reasted Chilli Paste recipe in PDF Format. (Suitable for printing, opens in new window.)
Also available: Kasma's information on Roasted Chilli Paste.
See Also: The Spirit of Thai Cooking – comments on what constitutes authentic Thai food.
Offsite: She Simmers Blog - Nam Prik Pao: Thai Chilli Jam – Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc. (opens in new window).
You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.
*Because the Thai language has its own script, there are different ways of transliterating Thai into English. The more phonetic version is Nahm Prik Pao; the more usual spelling is Nam Prik Pao. See A Note on Thai Pronunciation and Spelling.
Recipe Copyright © 2008 Kasma Loha-unchit. All rights reserved.