Nam Prik Phao (Thai Roasted Chilli Paste) – Thermomix Method
One of my favourite Thai condiments! Perfect for our Easy Tom Yum recipe or to add that essential Thai flavour to your next stir-fry.
(Makes about 1 1/2 cups)
12 cloves garlic, peeled and halved
4 shallots peeled and quartered
12 dried red chillies (large size), cut into 2cm pieces
20g small dried shrimp* (about 2 tbsp)
60g (2 1/2 tbsp) tamarind paste
20ml fish sauce
80g palm sugar (or use brown sugar)
1/4 tsp shrimp paste
20g vegetable/sunflower oil
60g vegetable/sunflower oil, to fry off
* Purchase from an Asian grocer
- Heat oven to 200C (FF). Place garlic and shallots onto a baking tray and dry roast for 10 minutes.
- Add dried chillies to baking tray with garlic and shallots and continue to cook to dry roast for 2 minutes, or until chillies are slightly darkened, but not burnt. Keep an eye on them as they can burn quickly.
- Place roasted chillies into TM and mill – 20 sec | SP10 (or use a spice grinder for a finer powder).
- Add all remaining ingredients, and process to a paste – 10 sec | SP8. Scrape down sides and repeat two more times until a paste is formed. Use a little more oil if necessary, to form the paste.
- Heat 60g of oil to a medium heat in a frypan. Add chilli paste to pan and stir fry for 10 minutes, stirring constantly, until thickened and darkened in colour.
- Let cool then store in a sealed jar in refrigerator (or freeze). Use as required in Thai soups and stir-fries.