THAI CHILI SAUCE – Nam Prik Pao

THAI CHILI SAUCE – Nam Prik Pao

Ingredients

¼ cup Coconut oil, plus a little more to finish
4 Garlic cloves, finely chopped
60 gm Spanish Onion, finely chopped
4 Serranos dried
1 tsp Shrimp paste
2 tbls Fish sauce
2 tbls Palm sugar
1 tsp Tamarind paste
1 ½ tbls  Lime juice
2 tbls Water

Ingredients

1. Heat oil in a small pan over medium-high heat.
2. Add the chopped Onions and Garlic, frying until they turn light golden brown and slightly crispy 2-3 mins.
3. Remove Garlic and Onions from the Oil and set in a bowl to cool. Leave remaining oil in the pan.
4. Using a pestle & mortar combine the prepared Chilli with the Shrimp paste, Fish sauce, Sugar, Tamarind, Lime and Water, add the fried Garlic and Onions.
5. Pound altogether to form a thick paste. Return this paste to your frying pan and stir it into the Oil over low heat, simmering until you get a fairly even consistency. Adjust the consistency by adding a little more water if you find it too thick.
6. Adjust the taste, adding more Fish sauce if you’d like it saltier, or more Sugar if you’d like it sweeter
7. Nam Prik Pao will keep for several months stored in a covered jar in your refrigerator.