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1
Start by taking the seeds out of all of the chilies. I highly recommend you wear kitchen latex gloves during this process. Trust me, and thank me later. Once the seeds and stems have been removed, add them to a large skillet over medium heat, simply to lightly toast them and bring out their essential oils. Be careful not to burn the chilies, so keep stirring them for a few minutes, then place onto a plate for later use.
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2
To the same skillet, add oil, and toss in the garlic cloves. Cook the garlic, again not to burn it but just until they turn golden brown. Remove the garlic with a kitchen spider, or slotted spoon, and place on the same plate as the chilies.
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3
To the same oil, add shallots and cook until they begin to get golden as well. Once golden, remove with a slotted spoon and place these, along with the garlic and chilies, in a food processor. Turn off the heat, but keep the oil in the skillet for later.
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4
Pulse in the food processor until you have a nice paste. Scrape down the sides if necessary during this process.
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5
Once you have a paste, add the skillet back on medium heat with the oil, and add the chili paste, shrimp paste, tamarind, fish sauce, and palm sugar. Gently stir, turning down the heat to low, and cook for about 5 minutes, stirring constantly. Remove from the heat and spoon into a sealable jar or container and let it cool before placing in the refrigerator.
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6
This nam prik pao is super yummy. Admittedly, when no one is looking, I take a small spoonful and eat it plain. You can use this condiment to spread on toast, dip pork rinds into, use with soups or stews, or just serve with anything.
