Nam Prik Pao is a deep, smoky Thai chili jam made from dried chilies, garlic, shallots, tamarind, and palm sugar cooked into a glossy, dark, intensely flavorful paste. It is sweet, spicy, savory, and slightly smoky, with the kind of bold character that can transform noodles, soups, stir fries, and dipping sauces. πΏ
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Dark roasted chili depth, caramel sweetness, tamarind sharpness, and Thai heat make this one of the most powerful flavor bases in Thai cooking. π₯
Ingredients
Servings: 4
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Chili jam base
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πΆοΈ 40 g dried red chilies, seeded and cut (about 1Β½ cups / 1.4 oz)
π§ 30 g garlic cloves (10 cloves / 1 oz)
π§ 80 g shallots, halved (β cup / 2.8 oz)
π₯£ 30 ml tamarind paste (2 tbsp / 1 fl oz)
π¬ 45 g palm sugar (3 tbsp / 1.6 oz)
π₯£ 20 ml fish sauce (1 tbsp + 1 tsp / 0.7 fl oz)
π« 80 ml neutral oil (β cup / 2.7 fl oz)
Preparation
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Total Time
π Prep: 20 min
π₯ Cook/Bake: 12 min
π Rest: 10 min
β° Total: 42 min
Nutritional Value
π₯ Calories: ~75 kcal
πͺ Protein: ~1 g
πΎ Carbohydrates: ~7 g
π§ Fat: ~5 g
π₯ Fiber: ~1 g
π₯ 75 kcalπͺ 1 g proteinπ 7 g carbsπ§ 5 g fatπΎ 1 g fiber
Macro Split (kcal)
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Macro grams
Advice
Cook the paste slowly, not aggressively, so it turns dark and glossy without becoming bitter. πΆοΈ
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Why it works π‘
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Roasted aromatics bring sweetness and depth, tamarind adds sharpness, and palm sugar rounds out the heat into the bold balanced intensity that makes nam prik pao unforgettable. π§
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Twist πΆοΈ
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Add 10 g dried shrimp (1 tbsp / 0.35 oz) while blending for a more traditional, deeper umami version. π¦
Status
Dark roasted chili, tamarind, and caramel sweetness make this Thai sauce bold, glossy, and insanely useful across countless dishes. πΆοΈπ«
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#grannyzen
#sauces
#thai_roasted_chili_jam_nam_prik_pao
#thai_cuisine
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