How to Make Vegetarian Nam Prik Pao (Thai Chili Paste)
Try this recipe for making Vegetarian Nam Prik Pao (Thai Chili Paste).
Try this recipe for making Vegetarian Nam Prik Pao (Thai Chili Paste).
- 20 dried new mexico chilis (see note)
- 14 small / 4 oz / 113 g shallots peeled
- 20 cloves / 2 oz / 57 g garlic peeled
- 10 / 2 oz / 57 g dried shiitake mushrooms
- 6 tbsp tamarind paste (click here for everything you need
- 4 tbsp / 1.8 oz / 50 g brown sugar (use the same weight o
- 4 tbsp soy sauce (sub fish sauce if you eat fish sub tamari if gluten-free)
- 1/2 cup water plus more if needed
- 4 tbsp oil (any neutral-tasting oil will work)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400 F / 204 C degrees. Set a cooling rack over a baking sheet.
- Rinse the chilis under water to clean (no need to soak them). Use kitchen scissors to cut off and discard the stems. Shake out seeds to achieve your desired level of spice.
- Place the chilis on the prepared baking sheet.
- Peel the shallots and garlic and place them on the baking sheet.
- Place the baking sheet in the oven and roast until the chilis start to char and blacken in spots, 8 to 10 minutes. Remove the chilis from the baking sheet and return the shallots and garlic to the oven.
- Continue roasting until tender and golden brown, 10 to 15 minutes more.
- While the shallots roast, rinse the dried shiitake mushrooms under tap water (no need to soak them).
- In the bowl of a food processor combine the chilis, shallots, garlic, shiitakes, tamarind paste, brown sugar, soy sauce and water.
- Turn the machine on and blend until smooth, adding additional water to create a thick paste.
- Taste the paste and add additional sugar or soy sauce, if needed to reach your desired balance of sweet / salty.
- Heat a large skillet over medium heat. Add oil and then chili paste and cook, stirring frequently, until the paste becomes fragrant and turns dark, 6 to 8 minutes.
- Taste one last time and adjust, to taste. If you reserved some of the chili seeds, you can add them back in to increase the spice level.
- Transfer to containers and refrigerate. Store in the refrigerator for up to 6 weeks.
My Culinary Adventure: Mastering the Art of Vegetarian Nam Prik Pao
As a busy professional, finding time for elaborate cooking can be a challenge. But I've always had a passion for exploring different cuisines, and Thai food, with its vibrant flavors and fragrant spices, has always held a special place in my heart. Recently, I decided to tackle a recipe that had been on my list for ages: Vegetarian Nam Prik Pao, a fiery and versatile chili paste. This wasn't just about satisfying my taste buds; it was about embracing a new culinary challenge and adding another delicious dimension to my repertoire of quick and easy weeknight meals.
The journey began with a trip to my local Asian grocery store. The colorful array of ingredients was initially daunting – dried chilis, shallots, garlic, shiitake mushrooms, tamarind paste – but the anticipation of the final product kept me motivated. I carefully selected the freshest ingredients, imagining the rich, complex flavors that would soon meld together. The process itself was surprisingly straightforward, a blend of roasting, blending, and sautéing. Roasting the chilis, shallots, and garlic brought out their natural sweetness and intensified their aromas, creating a fragrant foundation for the paste. The blending process was surprisingly easy, thanks to my trusty food processor, resulting in a smooth, vibrant paste. The final sautéing stage added another layer of depth and complexity to the flavors. It was truly fascinating to see how the ingredients transformed through each step of the process, their individual characteristics blending into a harmonious whole.
The result? A truly remarkable chili paste, bursting with flavor and a satisfying level of heat. The smoky notes from the roasted chilis beautifully complemented the subtle sweetness of the shallots and garlic. The earthy shiitake mushrooms added a layer of umami richness that elevated the paste beyond a simple chili sauce. It was the perfect balance of sweet, savory, and spicy, a testament to the power of fresh, high-quality ingredients. I savored the paste on its own, spread on toast, and incorporated it into various dishes – noodles, stir-fries, and even as a marinade for tofu. Each time, it added a unique dimension, showcasing the versatility and depth of flavor that this seemingly simple recipe can offer. It was such a rewarding experience to create something so delicious, something that showcased my culinary creativity and provided me with many delicious meals for the week ahead. The process wasn't just about the food; it was about embracing the experience, learning something new, and enjoying the journey.
This Nam Prik Pao recipe is more than just a recipe; it's an adventure. It's a testament to the power of simple ingredients to create something truly extraordinary. It’s a celebration of flavor, a reflection of my culinary journey, and a delicious addition to my collection of favorite recipes. I encourage everyone, regardless of their culinary experience, to give this recipe a try. You might surprise yourself with what you create.
