Nam phrik phao

Thai chilli paste in oil, Thai roasted chilli jam

Nam phrik phao (Thai: น้ำพริกเผา) is a type of Thai chili paste which is a common ingredient in Thai food. It is often referred to as Thai roasted chili paste in English. Nam phrik phao is one of the many varieties of nam phrik, which are chili pastes that are used in Thai cuisine as a condiment or as an ingredient. This particular type of chili paste is known for its distinctive smoky flavor, combined with a sweet and slightly spicy taste.

Ingredients

Nam phrik phao is made from a blend of roasted chili peppers, garlic, shallots, and sometimes dried shrimp or fish sauce, which gives it a complex flavor profile. Sweeteners such as palm sugar are added to balance the heat of the chilies. The ingredients are traditionally ground together using a mortar and pestle, although modern preparations may use food processors.

Culinary Uses

In Thai cuisine, Nam phrik phao is used both as a cooking ingredient and as a condiment. It is often added to soups, such as Tom Yum, and stir-fries, imparting a rich, smoky, and spicy flavor. It can also be served as a dip, mixed with lime juice and fish sauce, accompanied by vegetables and rice.

Preparation

The preparation of Nam phrik phao involves roasting the chili peppers, garlic, and shallots until they are charred, which enhances their flavors. These ingredients are then finely ground and fried in oil, along with the dried shrimp or fish sauce, until the mixture becomes fragrant. Finally, palm sugar is added to the paste, which is then allowed to cool and thicken.

Cultural Significance

Nam phrik phao is more than just a culinary ingredient in Thailand; it represents a part of the Thai culinary heritage. Nam phrik dishes vary widely across the country, reflecting the regional variations in ingredients and tastes. Nam phrik phao, with its distinctive smoky and sweet flavor, is particularly popular and has been embraced by Thai restaurants worldwide.

See Also

• Thai cuisine
• Chili pepper
• Nam phrik
• Tom Yum

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