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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 30.9
  • Total Fat: 2.4 g
  • Cholesterol: 0.3 mg
  • Sodium: 260.8 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Thai Chili Sauce "Nam Prik Pao" calories by ingredient
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Thai Chili Sauce "Nam Prik Pao"

Submitted by: AUGUSTAGLOOP

Introduction

This is from http://thaifood.about.com/od/thaisnacks/r/
namprikpao.htm

- I just had this at a Thai restaurant and needed a calorie estimate for my nutrition. Not attempting to pass this off as my own - I swear!
This is from http://thaifood.about.com/od/thaisnacks/r/
namprikpao.htm

- I just had this at a Thai restaurant and needed a calorie estimate for my nutrition. Not attempting to pass this off as my own - I swear!

Number of Servings: 24

Ingredients

    1/4 cup canola or coconut oil, plus a little more to finish
    4 cloves garlic, finely chopped
    2 shallots, finely chopped
    dried red chilies OR chili flakes, ground to make 3Tbsp. powder (*If you have a sensitive stomach, use cayene pepper)
    1/2 to 1 tsp. shrimp paste (available in jars at Asian stores) - depending on how "fishy" you want it
    2 Tbsp. fish sauce
    2 Tbsp. palm or brown sugar (more or less to taste)
    1 tsp. tamarind paste (available at Asian or Indian food stores)
    2 Tbsp. water

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Directions

Preparation Tips: Although traditionally the shallots and garlic are finely chopped by hand, you can also use a food processor for this task. Just be sure not to over-process, or you will end up with a mushy mess. What you want are individual-looking pieces of shallot and garlic.

To grind up the chili, simply place whole dried chilies or chili flakes in a coffee grinder (or food processor/mini-chopper for whole dried chilies) and pulse until you get a powdery consistency.

Heat oil in a small frying pan over medium-high heat. Add the chopped shallots and garlic, frying until they turn a very light golden brown and slightly crispy (2-3 minutes). Tip: try not to over-brown the garlic, or it will turn bitter.

Remove garlic and shallots with a slotted spoon from the oil and set aside to cool. Leave the remaining oil in the pan and set aside - you will need this later.

Using a pestle & mortar OR food processor/mini-chopper, combine the prepared chili with the shrimp paste, fish sauce, sugar, tamarind paste, and water. Also add the fried garlic and shallots.
Pound or process all together to form a thick paste.

Return this paste to your frying pan and stir it into the remaining oil over low heat until you get a fairly even consistency.

Adjust the chili sauce in terms of consistency, adding a little more water if you find it too thick, or more oil if you prefer a "shinier" sauce.

Adjust the taste, adding more fish sauce if you'd like it saltier, or more sugar if you'd like it sweeter (I usually end up adding another 1/2 Tbsp. of fish sauce and another Tbsp. of sugar).

Nam Prik Pao will keep almost indefinitely stored in a jar in your refrigerator. Use your Nam Prik Pao as an addition to Thai soups, or added as a flavor booster to Thai stir-fries and curry sauces. Also wonderful when stir-fried with seafood, or as an accompaniment to noodles. Enjoy!

Number of Servings: 24

Recipe submitted by SparkPeople user AUGUSTAGLOOP.






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