Roasted Chili Paste - Nahm Prik Pao
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Roasted Chili Paste - Nahm Prik Pao
  Chili    Thai    Condiments  
Last updated 6/12/2012 1:20:38 AM. Recipe ID 52479. Report a problem with this recipe.
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      Title: Roasted chili paste - nahm prik pao
 Categories: Thai, Condiment
      Yield: 1 Servings
 
    1/2 c  Small Dried Red Chilies
    1/2 c  Unpeeled Shallots, Halved
           Lengthwise
    1/4 c  Unpeeled Garlic Cloves,
           Halved Lengthwise
    1/2 c  Vegetable Oil
 
  In a wok or small, heavy skillet, dry-fry the chilies over low heat
  until they darken and become fragrant and brittle, about 5 minutes.
  Shake the pan and stir frequently as they roast. Remove from the heat
  and transfer to a small plate to cool.  In the same pan over medium
  heat, dry-fry the shallots and garlic, turning occasionally, until
  they are softened, wilted and blistered, 5 minutes.  They should have
  small, black burnt spots but not be burned all over.  Remove from the
  heat and transfer to a small plate to cool. Stem the chilies and
  shake out and discard most of the seeds. Cut the chilies into small
  pieces. Trim the shallots and garlic, discarding the peels and root
  ends, and cut them into small pieces. Combine the chilies, garlic and
  shallots in a large, heavy mortar. Pound and grind with a pestle
  until you have a fairly smooth paste, 20 to 30 minutes. Use a spoon
  to scrape the sides down now and then. Set aside. In a wok or small,
  deep skillet over medium heat, warm the oil for 1 minute. Add the
  paste and cook, stirring occasionally until the paste slowly darkens
  to a deep brownish black and releases a rich fragrance, about 5
  minutes. Remove from the heat and transfer the chili paste, with it's
  oil, to a jar. Cool to room temperature uncovered, then seal tightly.
  It will keep at room temperature for 1 month.  Makes about 1-1/2 cups.
 




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Recipe ID 52479 (Apr 03, 2005)

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