Thai Roasted Chile Paste Recipes
THAI ROASTED CHILI PASTE (NAHM PRIK PAO)
Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.
Provided by Cinnamon Turtle
Categories Peppers
Time 30m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
- Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
- Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
- Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
- Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.
Nutrition Facts : Calories 983.1, Fat 87.4, SaturatedFat 11.3, Sodium 2677.4, Carbohydrate 50.8, Fiber 0.7, Sugar 30.7, Protein 4.8
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- Preheat the oven to 400 degrees. Slice 10 of the red chilis in half and place them face down on a baking sheet. Place garlic cloves and onion on the baking sheet, insuring that none of the vegetables are overlapping. Bake, without stirring, until chilis begin to blacken in spots, about 40 minutes (note: watch them closely and remove if they start to blacken earlier than the recommended timeframe; some reviewers have noted that their aromatics began to blacken after 10 to 15 minutes). Remove from the oven and allow to cool to room temperature.
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- Grind the chilies and salt together until you get a fine powder. Add the garlic, shallots, tamarind and shrimp paste. Mash and grind until you get a small stiff ball of paste.
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- Add in the fish sauce, water, and sugar. Stir it up, let it get hot again, then cook slowly until the sugar all melts. Continue stirring so it doesn't burn, keeping the flame low so it's just bubbling a little.
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