Spicy Thai Chili Paste with Shrimp (Nam Phrik Phao)

Ingredients

• 10 dried red chilies 10 dried red chilies
• 3 tablespoons shrimp paste 3 tablespoons shrimp paste
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Soak the dried red chilies in warm water for 10 minutes until softened. Drain and remove the stems.
2. 2.
   In a mortar and pestle, pound the soaked chilies, shrimp paste, garlic, shallots, and palm sugar into a smooth paste.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the shrimp and cook until pink and cooked through.
4. 4.
   Add the chili paste to the pan and stir-fry for 2-3 minutes until fragrant.
5. 5.
   Remove from heat and let the paste cool before transferring it to a jar for storage.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• Adjust the amount of dried chilies according to your spice preference. Add more for extra heat or reduce for a milder version.
• Store the Nam Phrik Phao in an airtight jar in the refrigerator for up to 2 weeks.
• Use the chili paste as a condiment for grilled meats, stir-fries, or as a dipping sauce for spring rolls.

Serving advice

Serve Nam Phrik Phao as a condiment alongside steamed jasmine rice, grilled meats, or as a dipping sauce for fresh vegetables.

Presentation advice

Transfer the Nam Phrik Phao to a small serving bowl and garnish with a sprinkle of chopped fresh cilantro or Thai basil for a pop of color.