Roasted Chili Paste Recipe

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roasted chili paste roasted chili paste

Nam Pig Pow is a type of chili paste that has many versions and names according to ingredients and colors. Nam Prig Pow's main ingredients are shallots, garlic, chili peppers and seasonings (salt, fish sauce and sugar). Common protein added to chili pastes are dried shrimp and dried fish. A more exotic addition to chili pastes can include waterbugs and various fish.

This particular type of chili paste is also called 'nam prig dang' or red chili paste from the reddish color from chilies.

My father often came back from a big banquet and ate his late night meal with of this chili paste. This is his recipe, simple and delicious.

4 Servings, Prep Time: 15 Minutes, Total Time: 15 Minutes

Tips and Techniques

  • This type of chili paste only stays good for a day or two because not all the ingredients are cooked. For a long keeping, the chili paste is often stir fried with oil. 
  • Many people like to add sweetness to the chili paste, but we prefer it without a sweet taste. However, if you like it a little sweet, add a tablespoon of palm sugar to it.
  • Low quality shrimp paste often uses salt as a filler.  You may want to skip salt in the recipe if your shrimp paste is very salty.
  • Like other dishes in Thai cooking, personal preference is the key.  Taste your chili paste and add seasonings according to your taste
  • This chili paste can be hot or mild depending on your chili peppers.  Choose large chili peppers for mild and small chili peppers for hot.
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