Black Chili Paste - Nam Prik Pow
Submitted by baking
Smoky Thai chili paste with fried shallots, garlic, and dried chilies for authentic tom yum soup and pad thai flavor at home.
YIELD
1 servingsPREP
10 minCOOK
5 minREADY
15 minThis is the magic ingredient hiding in your favorite Thai restaurant dishes.
Nam prik pow brings deep, smoky heat from fried dried chilies, savory depth from shrimp paste and dried shrimp, and subtle sweetness from caramelized shallots.
One batch lasts months in the fridge, ready to transform weeknight fried rice or weekend tom yum soup.
Chef Tips
- Fry to dark brown, not black: Watch the shallots and garlic carefully. They should turn deep mahogany, releasing sweet, nutty aromas, but burnt bits create bitterness.
- Blend smooth: A high-powered blender works best. For chunky texture, pulse briefly instead of processing continuously.
- Second frying deepens flavor: The 5-minute skillet fry after blending intensifies flavors and helps preserve the paste.
- Storage: Keep in a clean glass jar with tight lid. The high oil content acts as a natural preservative.
Variations
- Make vegetarian by omitting dried shrimp and shrimp paste, double the fried shallots for body
- Adjust heat level by using fewer dried chilies or choosing milder varieties like guajillo
- Add 1 tablespoon tamarind paste for extra tang that balances rich dishes
Ingredients
Directions
Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown.
Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.
Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes.
Remove, cool, and place in a jar with a tight fitting lid and use as needed.
It will keep indefinitely.
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