Thai Chili Sauce 'Nam Prik Pao'
"Although you can buy the famous Thai chili paste "nam prik pao" in most Asian food stores, I prefer making my own homemade version. This way there are no preservatives and I get to add my own healthy oil. There are numerous versions of homemade nam prik pao in Thailand - each cook makes it his or her own way. So have fun experimenting with this (my own) recipe, adjusting the spicy, sour, sweet, and salty flavorings according to your liking. Nam prik pao chili sauce makes an excellent accompaniment for soups such as Tom Yum Kung, and is an absolute must with noodle dishes. ENJOY!..."
INGREDIENTS
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Makes a small jar of Nam Prik Pao - about 1/2 cup (a little goes a long way!)
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1/4 cup canola or coconut oil, plus a little more to finish (or light vegetable oil of your choice)
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4 cloves garlic, finely chopped
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2 shallots, finely chopped
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dried whole OR crushed red chilies, ground to make 3 Tbsp. powder (you can also use cayenne pepper which is already ground)
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1/2 to 1 tsp. shrimp paste, OR 1 extra Tbsp. fish sauce
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2 Tbsp. fish sauce
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2-3 Tbsp. palm or brown sugar, or more to taste
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1/2 to 1 tsp. tamarind paste (available at Asian or Indian food stores)
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1+1/2 Tbsp. lime juice
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2 Tbsp. water
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