Thai Chili Sauce "Nam Prik Pao"
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
Submitted by: AUGUSTAGLOOP
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!
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
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.
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.
