I also make it more sweet than spicy because then I can eat it even by itself. This chili-based condiment is a distinctive feature in Thai cuisine. Taste the mixture; if it still needs salt, add more fish sauce, a little at a time. Depending on the taste of the cook, the flavor may have an emphasis on the sweet or hot, with some versions getting quite fiery. I can eat it with every meal. Turn the heat under the pan to medium. If you want it extra hot, don't clean out the seeds, just leave them in. Instructions STEP 1 Cut the chillies in half and empty out as many of the seeds as possible. $14.50 $ 14. Add the palm sugar, and cook, stirring, until it dissolves. The chili mixture is added back in, and the mixture is allowed to briefly cook to thicken before being poured off into jars.
Alternatively, you can also try some Southeast Asian peppers, some Indian chilies can also be very hot and flavorful. Depending on the taste of the cook, the flavor may have an emphasis on the sweet or hot, with some versions getting quite fiery. This is also a great condiment for winter because shallots, garlic and ginger are rich in antioxidants and they are sources of natural antibiotics and antibacterials. INSTRUCTIONS. @rltomkinson-- I just use regular red chilies. You can also make it at home, tweaking the balance of flavors to your satisfaction. 3. http://shesimmers.com/2011/01/nam-prik-pao-thai-chilli-jam-secret.html, http://www.thaifoodmaster.com/origin/traditional/1355, http://shesimmers.com/2011/03/nam-prik-pao-recipe-%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B8%9E%E0%B8%A3%E0%B8%B4%E0%B8%81%E0%B9%80%E0%B8%9C%E0%B8%B2-thai-chilli-jam.html, http://inquiringchef.com/nam-prik-pao-thai-chili-paste/, https://en.wikipedia.org/w/index.php?title=Nam_phrik_phao&oldid=926773334, Creative Commons Attribution-ShareAlike License, Leela on January 21, 2011 in She Deglutenizes, Leela on March 20, 2011 in She Deglutenizes, This page was last edited on 18 November 2019, at 16:59. One day in 2007 in London, a strange acrid odor filled the streets, causing civilians to duck inside for cover and to report a possible chemical attack. Nam phrik phao (Thai: น้ำพริกเผา) is a type of Thai spicy chili sauce known as nam phrik, one of the chilli pastes used in Thai cuisine.
Combine the tamarind paste with 1 ⁄ 2 cup very hot water, and break up the paste with a spoon or your fingers; soak for a few minutes, breaking up … Add the chile, garlic, and shallot mixture, the tamarind pulp, and 2 tablespoons of the fish sauce. This little known plugin reveals the answer. It’s every Thai cook’s secret weapon – a staple, even – and one you’ll want to have if you are serious about cooking authentic-tasting Thai food.