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Nam Prik Pao Recipe (น้ำพริกเผา) – Thai Chilli Jam

By on March 20, 2011 in She Deglutenizes, She Drizzles and Smears, She Fries, She Jams and Pickles, She Stocks a Thai Pantry


Pretty much everything that is (hopefully) useful, practical, and relevant which I can tell you about this wonderful Thai ingredient has been said in my post on how to use Nam Prik Pao in modern Thai cooking. And since I will not go into its historical background (as the purpose at hand is to create the kind of Thai chilli jam that is used in contemporary Thai cooking), the only thing left to talk about is how to make this versatile condiment at home.

The following two methods of making Nam Prik Pao are what I have been using. Both have their pros and cons. Continue Reading →

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Thai Three-Flavored Sauce: The Newbie-Friendly Sauce That Can Be Used in Many Dishes

By on March 9, 2011 in She Drizzles and Smears, She Stocks a Thai Pantry, She Thais


This post will make much more sense to you if you have read a short article which I’ve recently written on five basic Thai ingredients that can be used in hundreds of variations. So, can I invite you to take a brief excursion over there before you continue reading? When you’re done, please come back here; I’ll be waiting for you with a plate of fried fish and a jar of sauce. Continue Reading →

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Nam Prik Pao (น้ำพริกเผา): Thai Chilli Jam – Secret Ingredient in Thai Spicy Stir-Fries, Salads, Etc.

By on January 21, 2011 in She Deglutenizes, She Drizzles and Smears, She Fries, She Stocks a Thai Pantry, She Thais


Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional Thai food sans the usual herbs. Each spoonful packs so much flavor, and a little goes a long way.

Believe me when I say that I hate telling people what to do or what not to do. But in this case, I consider familiarity with Nam Prik Pao and how to use it to be necessary for, you see, this condiment permeates modern Thai cuisine. If you’re a Thai food enthusiast, or on your way to becoming one, and you haven’t made an acquaintance with this ingredient, please allow me the pleasure of introducing to you Nam Prik Pao, the “secret arsenal” of Thai restaurants worldwide, a pantry staple in Thai households, and your new best friend. Continue Reading →

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