Nam Prik Pao Recipe (น้ำพริกเผา)

34g deseeded dried red chilies (Thai long peppers or arbol chilies) - Make sure you weigh the chilies after they have been stemmed and deseeded. The amount of seeds you add back into the paste when you grind it determines the level of heat. More seeds, more heat. I like my Nam Prik Pao medium-hot, so I add 50% of the seeds back into the paste.

64g peeled garlic cloves

84g peeled shallots

20g Thai shrimp paste

190g palm sugar, chopped into small pieces

24g dried shrimp

4 tablespoons tamarind paste (see how to prepare tamarind pulp)

4 tablespoons fish sauce

1 cup water

½ c. vegetable oil

Note: Ingredients may have been altered from the original.

Directions at shesimmers.com

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