Red Meat Allergy Friendly Nam Prik Pao
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Learn more →Ingredients
8 servings
- 8 large dried thai chilies (spur chilies seeds or guajillo), stems seeds and seeds removed
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Coast Produce Company Thai Chili, 4 oz - 4 medium shallots, unpeeled
- 6 cloves garlic, unpeeled
- 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 oil 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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