Nam Prik Pao (Thai Chili Paste) (Vegetarian)

inquiringchef.com

Garyplv

Smoky, sweet, tart and spicy, Nam Prik Pao (Thai Chili Paste) has a flavor-packed punch that is a secret weapon in Thai kitchens. It is super easy to make at home, keeps in the fridge for weeks, and just a spoonful will turn you into a Thai chef overnight.

20 dried New Mexico Chilis (see note)

14 small / 4 oz / 113 g Shallots, peeled (see note)

20 cloves / 2 oz / 57 g Garlic, peeled (see note)

6 Tbsp Cooking Oil, divided (any neutral-tasting oil will work)

10 / 2 oz / 57 g dried Shiitake Mushrooms

6 tablespoon Tamarind Paste ( click here for everything you need to know about this)

4 Tbsp / 1.8 oz / 50 g Brown Sugar (use the same weight of palm sugar if you can find it)

4 tablespoon Soy Sauce (sub fish sauce if you eat fish; sub Tamari if gluten-free)

½ cup Water, plus more if needed

Note: Ingredients may have been altered from the original.

Directions at inquiringchef.com

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