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99 Thai Recipes

Roasted Chili Paste / NAM PRIK PAUW


Small dried chilies 1 cup Fish sauce 3 tbsp. Vegetable oil 2 cups Salt 1/3 tsp. Shallot, sliced 8 Garlic cloves, sliced 6 Dried shrimp 1 cup Palm sugar 1 tbsp. Tamarind juice 1 1 tbsp.

Heat the oil in a wok and fry the shallots and garlic until golden brown; remove from oil and drain. Add the dried shrimp and dried chilies; fry until golden brown; remove from oil and drain. In a mortar or blender, grind the shrimp, garlic, chilies, and shallots and sugar until mixture is blended well. Add the fish sauce, tamarind juice, salt and cooled oil from the wok into the blender; blend until you have a finely texture sauce. This can be stored in a glass jar in the refrigerator for about 3 – 4 months.

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