Oral Allergy Syndrome Friendly Nam Prik Pao
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Learn more →Ingredients
8 servings
- 8 large dried thai chilies (spur chilies or guajillo), stems and seeds removed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Thai chilies in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Thai chilies, tap it and change its rating to Red.
- 4 medium shallots, unpeeled
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked shallot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid shallot, tap it and change its rating to Red.
- 6 cloves garlic, unpeeled
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- ¼ cup dried shrimp
- 1 tsp shrimp paste (kapi)
- 2 tbsp tamarind paste (or tamarind concentrate dissolved in water to a thick paste consistency)
- 2 tbsp fish sauce
- 2 tbsp palm sugar or light brown sugar
- 3 tbsp neutral oil (such as vegetable or canola oil)
Instructions
- 1
Heat a dry skillet or cast iron pan over medium-high heat until very hot. Add the unpeeled shallots and garlic cloves and char, turning occasionally, until the skins are blackened in spots and the flesh inside is soft and fragrant, about 8–10 minutes for the shallots and 6–7 minutes for the garlic. Remove and let cool slightly, then peel off and discard the charred skins.
- 2
In the same dry skillet over medium heat, toast the dried chilies one or two at a time, pressing them flat with a spatula, until they darken slightly and smell smoky and toasty, about 20–30 seconds per side — watch closely, as they can scorch quickly. Transfer to a bowl.
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