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Nam phrik (Thai chili paste): photo of the dish
Illustrative photo: Takeaway — CC BY-SA 3.0, Wikimedia Commons
Sauces & basics

Nam phrik (Thai chili paste)

A spicy, tangy paste from Thai cuisine, pounded in a mortar from chilies, garlic, shallot and lime juice. It accompanies raw vegetables, sticky rice and grilled meats.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

44 kcal per serving

Protein
1.7 g
Carbohydrates
7.8 g
of which sugars
4 g
Fat
0.2 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mortar, crush the chilies with a pinch of salt until you have a coarse paste.
  2. Add the finely chopped garlic and shallots, then pound again until the mixture is smooth.
  3. Incorporate the peeled, crushed tomato, working it well so it blends into the paste.
  4. Add the fish sauce, palm sugar and lime juice. Mix and taste: the paste should be salty, sweet, sour and very spicy.
  5. Serve right away with crunchy vegetables and sticky rice, or keep it refrigerated for a few days.

Variations and tips

Dried shrimp version. Add 1 tablespoon of dried shrimp, pounded in the mortar with the chilies, for a deeper, more marine flavor.

Vegan version. Replace the fish sauce with soy sauce or a mushroom soy sauce.

More ideas

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Original Ecomely recipe.