Thai chilli paste - Nam Prik Pao, the essential flavour base of Thai cuisine
- InFusion
- Oct 5
- 2 min read
What makes Nam Prik Pao so special in Thai cooking
Thai chilli paste, or Nam Prik Pao (น้ำพริกเผา) is one of the most important condiments in Thai cuisine. It is not meant to be extremely spicy but rather to bring balance, with its sweet, salty, smoky and slightly tangy profile. You will find it in countless Thai dishes such as Tom Yam Kung, chicken with cashew nuts, or pomelo salad (Yam Som O).
Its exact origin remains uncertain. Some culinary historians suggest that it may have appeared in Central Thailand, as an evolution of an older preparation known as “Nam Prik Pad” (น้ำพริกผัด), a stir-fried chilli paste. Whatever its beginnings, Nam Prik Pao has become a cornerstone of Thai cooking, both as a condiment and as a key ingredient in soups, stir fried dishes and salads.
There are several traditional ways to prepare it. Some versions roast all ingredients dry before pounding and frying them with the seasoning. Others fry everything first. A third method combines both techniques by roasting the chilies dry until they darken slightly, then frying the garlic and shallots. Making your own Nam Prik Pao is easy, inexpensive and rewarding. It keeps for weeks and brings authentic Thai flavour to your kitchen.
How to make authentic Thai chilli paste - Nam Prik Pao
Ingredients - For about 100 millilitres of chilli paste
7 cayenne peppers, stems and seeds removed, thinly sliced
100 g shallots, thinly sliced
50 g garlic, thinly sliced
Oil for frying
Seasoning
½ tablespoon shrimp paste
2 tablespoons tamarind juice
1 tablespoon coconut sugar
Preparation
Fry the cayenne peppers for about thirty seconds, then fry the garlic and shallots for about one minute or until golden. Drain on kitchen paper.
Variation 1: Dry roast the uncut cayenne peppers, shallots and garlic instead of frying.
Variation 2: Dry roast only the cayenne peppers and fry the shallots and garlic.
Pound all three ingredients together until smooth.
Heat one tablespoon of the oil previously used and briefly cook the seasoning mixture, stirring constantly. Add the chili paste and stir until evenly combined.
Transfer the warm paste to a clean glass jar and seal. It will keep for several weeks in the refrigerator.
Learn more about Thai stir fried dishes
Would you like to discover how this essential ingredient is used in traditional Thai stir fried recipes? This Thai chilli paste - Nam Prik Pao recipe is featured in our Thai Stir Fried Dishes cookbook, available in our online shop together with all other books in the collection.