Thai Chili Paste น้ำพริกผัด - Episode 64


Thai Chili Paste is a common cooking ingredient. It is fairly easy to find several different kinds of chili paste at your local grocery store. But if you really want a treat, make your own Thai Chili Paste. My recipe is traditional, and is take a little longer to smash everything into a paste in the pestle and mortar, but the results are amazing and well worth the effort. Of course, you don't to spend 30 minutes smashing everything into a paste with a pestle and mortar, you can us a food processor and still get great results. Most people get their first taste of Thai Chili Paste through Tom Yum Goong, a Thai Shrimp Soup that is hot and sour. But it goes great with anything you're cooking. I like to put a spoonful in with my stir fry, or other dishes that need a little spicy kick added. As a final thought, this recipe calls for both shrimp paste and dried shrimp, which might be overpowering for anyone that is not a fan of shrimp. You can cut the amounts or leave them out all together and still get a great tasting Thai Chili Paste. 

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Serving Info

Prep. time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serving size: 16 ounces

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2 ounces large dry Anaheim peppers
1/5 ounce dry arbol peppers
4 ounce chopped shallots
4 ounce chopped garlic
1 and 1/5 ounce dry shrimp
1 teaspoon shrimp paste
1 teaspoon salt
2 tablespoons fish sauce
4 ounces palm sugar
8 tablespoons tamarind juice
5 ounces canola oil