Let's Make Homemade Thermomix Thai Chili Paste - Nam Prik Pao Recipe

Nam Prik Pao otherwise known as Thai Chili Paste is one of the base ingredients in Thai cooking. The chilli paste is available commercially but this recipe is delicious and simple to make using the Thermomix. 

If you've ever wondered what to do with a surplus of chilli from the garden, try this recipe. It will keep for at least a month in the fridge if you use a sterilised jar.

Thermomix Thai Chili Paste - Nam Prik Pao

Julie Carlyle

If you've ever wondered what to do with a surplus of chilli from the garden, try this recipe. It's delicious and used in a range of Thai dishes.

5 from 1 vote

Print Recipe

Prep Time 3 mins

Cook Time 20 mins

Total Time 23 mins

Course Condiment, Preserve, Sauce

Cuisine Asian, Thai

Servings 20 TBS

Calories 74 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 180 g fresh red chillies approx 20 chillies - sliced in half with seeds removed
• 20 g fresh ginger
• 45 g garlic approx 20 cloves -peeled
• 190 g onion peeled and quartered
• 100 g vegetable oil
• 70 g palm sugar *light brown sugar can be substituted
• 55 g tamarind paste
• 85 g fish sauce *see alternative in notes
• 25 g vinegar

Instructions

 

• Place the onion, chili, garlic and ginger into the TM bowl. Chop 10sec/Speed 9.
• Scrape down the bowl and add oil. Sautee 10min/Varoma/Speed 2 (MC OUT). Place the internal steam basket over the lid to reduce splatters.
• Add palm sugar, tamarind paste, vinegar and fish sauce. Cook 10min/Varoma/Speed 2 (MC OUT). Place the internal steam basket over the lid to reduce splatters.

Notes

If you are unable to use fish sauce substitute soy sauce. The flavour will be different but still delicious. Use only 2 TBS of soy sauce! 

Nutrition

Calories: 74kcalCarbohydrates: 7gFat: 5gSaturated Fat: 4gSodium: 343mgPotassium: 85mgSugar: 4gVitamin A: 85IUVitamin C: 14.5mgCalcium: 11mgIron: 0.3mg

Tried this recipe?Let us know how it was!

I have three chilli plants in my garden and for some reason, they all produce copious amounts of chilli at the same time and then just stop! It's a little frustrating as I go from a glut situation to a total shortage.

I've developed a few different methods for preserving the chillies so I always have some on hand.

How to Preserve Surplus Chilli

1. Use a dehydrator overnight to produce dried chilli, store in a jar until required.
2. Chilli Jam - this is a sweet and only slightly hot chilli jam. It's fabulous on sandwiches and cheese boards. (I will share the recipe shortly)
3. My Nam Prik Pao - Thai Chili Paste refrigerated for use as required.

I've developed this recipe after numerous trips to Thailand. Thailand is one of my favourite foodie holiday destinations. We have visited various regions on different occasions and attended many Thai cooking classes.

Making some of the Thai sauces and spices blends by hand with a  mortar and pestle is an act of love. It involves a lot of muscle! After each class, I'm always in a hurry to get home and translate the recipe for the Thermomix. It's not that I don't "love" cooking, I do, but if I like to take shortcuts when I can. Afterall shortcuts mean I will be eating sooner.

Thai Chili Paste is used for a little heat in many Thai recipes but it's also a fabulous condiment to stir into noodles or serve as a side dish. I will be sharing a simple Pad Thai Gai recipe which uses this sauce in the next few days so make sure you've subscribed to receive the recipe.

In the meantime, if you would like to spice up my Nasi Goreng recipe this Thai chili paste would be the perfect accompaniment.

If you would like more great Thermomix recipes, follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers.

Thanks so much for stopping by. J xx