Chilli paste is usually called น้ำพริกเผา, nam prik pao, in Thai. The name means roasted chilli paste, and that is exactly what it is: dried chillies, shallots and garlic roasted or fried until dark and fragrant, then cooked down in oil with palm sugar, tamarind and fish sauce. Some versions also include dried shrimp or shrimp paste. In shops you will often find it in jars labelled “chilli paste with soya bean oil”, because the paste is cooked in and preserved by soybean oil.
The flavour is much gentler than it looks: sweet, smoky and deeply savoury, with a warm heat rather than a sharp one. A spoonful gives Tom Yum its red, glossy surface and rounded taste, and it is the heart of Gai Pad Nam Prik Pao, chicken stir-fried in chilli paste. In Thailand it is also eaten as it is, spread on rice, served with an omelette or used as a dip for fresh vegetables.
In your kitchenSweet, smoky and savoury at once: one spoon, and the dish tastes finished.
How to use it
Stir it into soups
Add a spoonful to Tom Yum just before serving. It brings colour, a gentle sweetness and a smoky depth.
Stir-fry with it
Fry a spoonful in a little oil for a few seconds before adding chicken, prawns or vegetables. The sugar caramelises quickly, so keep the heat at medium.
Eat it as it is
Spread it on rice, spoon it over a fried egg or use it as a dip for cucumber and raw vegetables. It is even good on toast.
Read the label and keep it cold
Many jars contain shrimp or fish sauce, so check if you cook for vegetarians or allergies. Once opened, keep the jar in the fridge with the oil covering the paste, and always use a clean spoon.