Best 3 Thai Pepper Paste Recipes

**Thai Pepper Paste: A Culinary Journey into Thailand's Vibrant Flavors**

Thai pepper paste, also known as nam prik pao, is a staple ingredient in Thai cuisine, adding a fiery kick and aromatic depth to various dishes. Made from a blend of fresh and dried chilies, garlic, shallots, roasted rice, and spices, this versatile condiment elevates everything from grilled meats to stir-fries and noodles.

This article presents a collection of three distinct Thai pepper paste recipes, each offering a unique flavor profile and application. The first recipe introduces the classic nam prik pao, a fiery and aromatic paste that pairs perfectly with grilled meats, vegetables, and sticky rice. The second recipe showcases a roasted red pepper paste, featuring a smoky and sweet flavor that adds depth and complexity to curries and noodle dishes. Lastly, the green pepper paste recipe delivers a fresh and herbaceous flavor, perfect for marinating chicken, fish, and tofu.

These three Thai pepper paste recipes unlock a world of culinary possibilities, inviting you to explore the vibrant flavors of Thailand.

Let's cook with our recipes!

THAI PEPPER PASTE

Thai Pepper Paste image

Make and share this Thai Pepper Paste recipe from Food.com.

Provided by Barrie

Categories Sauces

Time 20m

Yield 1 qt

Number Of Ingredients 10

Ingredients

1 lime, juice of
1/2 lb Thai peppers
1 onion
1/4 cup olive oil
1/2 cup vinegar
3 tablespoons sugar
5 garlic cloves
1 tomatoes
3 ounces five spice tofu
1/4 cup ketchup

Steps:

Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute
Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator.
Great on pork and seafood.

THAI RED CURRY PASTE

Thai Red Curry Paste image

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

THAI CHILI PASTE

Thai Chili Paste image

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum.

Provided by Rhiannon and Matt

Categories Curries

Time 15m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 cup water
6 whole dried hot chili peppers
1 inch cube fresh ginger, finely chopped
2 sticks fresh lemongrass, finely sliced
125 g shallots (1/2lb) or 125 g onions, peeled & roughly chopped (1/2lb)
10 large garlic cloves, peeled & roughly chopped
1 teaspoon shrimp paste or 1 teaspoon anchovy paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric

Steps:

Put water in a bowl.
Crumble the dried chilis into it and let soak for 30 minutes.
Then put them and the water into a blender, and add the other ingredients.
Blend until smooth.

Nutrition Facts : Calories 287.3, Fat 2.8, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 64, Fiber 7.7, Sugar 14.3, Protein 12.3

Tips:

To achieve the best flavor, use fresh and ripe ingredients. Choose red chilies that are plump and have a deep red color.
If you can't find makrut lime leaves, you can substitute them with kaffir lime leaves.
When toasting the rice, keep a close eye on it to prevent burning. The rice should be a light golden brown color.
If you don't have a mortar and pestle, you can use a food processor to grind the ingredients.
Store the pepper paste in a clean, airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Thai pepper paste is a versatile condiment that can be used to add a spicy kick to a variety of dishes. With its bold and complex flavor, it is a staple ingredient in many Thai dishes. Whether you use it as a marinade, dipping sauce, or stir-fry base, this paste will add a delicious and authentic Thai flavor to your meals.