Roasted Red Chili Paste (Nam Prik Pao) From 'Everyday Thai Cooking'

1. 1

   Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.

2. 2

   Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, and reserved garlic and shallots in a small food processor. Pulse until a thick paste forms.

3. 3

   Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

* Per serving · 4 servings · Values may vary.

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