Sharing the recipe for Nam Prik Narok A boldly spicy chili paste, this classic Thai kitchen staple is easier to make than you might think. It includes tips for roasting chilies and ingredients to create a fragrant aroma that fills the kitchen. You can keep it to enjoy with hot steamed rice for a long time, delivering delicious satisfaction every meal.
"Nam Prik" has been a beloved Thai kitchen staple for generations, from the past to the present, especially the Nam Prik Narok which stands out with its fiery, intense flavor, fragrant roasted ingredients, and dry, crumbly texture. This allows it to be stored for extended periods. It originated from traditional Thai food preservation wisdom and today remains a popular dish to mix with hot steamed rice or enjoy with fresh vegetables and boiled eggs for a perfect combination.
For those who enjoy cooking and are looking for an easy-to-make Nam Prik Narok recipe to prepare at home, Thairath Online offers a flavorful Nam Prik Narok recipe along with helpful cooking tips.
1. Roast the ingredients Roast the dried bird’s eye chilies, shallots, and garlic in a pan over low heat until they are cooked through and fragrant. Then remove and set aside.
, 2. Prepare the dried shrimp Clean the dried shrimp with water, drain well, then roast in a pan over low heat until completely dry and crispy.If using fish meat,roast or bake the grilled fish meat until completely dry and crispy, then pound or blend it until fluffy and powdery.
3. Pound the ingredients Pound the roasted dried shrimp until finely shredded and fluffy. Then add the roasted dried chilies, shallots, and garlic, pounding everything together into a uniform paste.
, 4. Season and dry roast Heat a pan over low heat, add the pounded mixture, then season with fish sauce, tamarind juice, and palm sugar. Stir well and continue roasting until the chili paste is completely dry and crumbly, which helps extend its shelf life. Remove from heat and let cool before storing in a container.
Making Nam Prik Narok deliciously depends on the key step of "roasting" using low heat and patience to allow the herbs and dried shrimp to become fully fragrant and crispy. High heat can burn the chilies, causing bitterness. Additionally, thoroughly roasting out moisture at the final step helps prevent spoilage and allows the paste to be stored in the refrigerator for months.