Nam Prik Ta Daeng, or spicy red chili paste, is a cornerstone of Thai cuisine, a vibrant condiment that elevates even the simplest dishes. Its fiery kick is balanced by a complex interplay of flavors, often including garlic, shallots, fish sauce, and lime juice, creating a rich tapestry of taste that’s both exhilarating and addictive. This intensely flavorful paste isn't just a condiment; it's an experience, a journey into the heart of Thai culinary tradition. Imagine the satisfying crunch of fresh chilies, the fragrant aroma of roasted garlic, and the satisfying tang of lime – all combined into one unforgettable condiment.
This recipe will guide you through the process of making your own authentic Nam Prik Ta Daeng, ensuring a delicious and authentic result every time. Ready to unleash the power of this quintessential Thai condiment? Let's dive into the step-by-step process of creating this flavorful masterpiece.
Tools Needed
- Mortar and Pestle
- Pan
- Stove
Ingredients
- Dried Chilies: 20
- Garlic: 100 grams
- Shallots: 140 grams
- Vegetable Oil
- Shrimp Paste: 1 tablespoon
- Tamarind Juice: 3 tablespoons
- Palm Sugar: 1 tablespoon (optional)
- MSG: 1 teaspoon
- Fish Sauce: 2 tablespoons (or to taste)
- Water: 150 ml
Step-by-Step Instructions
Step 1. Roasting and Initial Grinding
- Roast the chilies. Add garlic and vegetable oil to a pan and fry.
- Add 20 chilies (a mix of large and smaller ones) to the pan and roast until dry and fragrant. Set aside.
- Roast the shallots and garlic in the same pan until fragrant. Use 140 grams of shallots and 100 grams of garlic.
- Pound the roasted chilies in a mortar and pestle until broken.
- Add the roasted shallots and garlic to the mortar and pound until finely mixed.
Step 2. Adding Aromatics and Paste Base
- Add 1 tablespoon of shrimp paste and pound again until well combined.
Step 3. Stir-frying with Liquid Ingredients
- Stir-fry the pounded chili mixture in a pan with 150 ml of water.
- Add 3 tablespoons of tamarind juice, 1 tablespoon of palm sugar (optional), 1 teaspoon of MSG, and 2 tablespoons of fish sauce. Stir-fry until well combined.
Step 4. Finishing and Thickening
- Continue to stir-fry until the chili paste is thick and concentrated, but not overly dry.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Adjust the amount of palm sugar and fish sauce to your liking.
- The chili paste should be juicy and have a rich, well-rounded flavor.
Nutrition
- N/A
FAQs
1. Can I adjust the spice level in the Nam Prik Ta Daeng recipe?
Absolutely! Start with fewer chilies, taste as you go, and add more to your desired level of spiciness.
2. What can I use Nam Prik Ta Daeng with?
It's incredibly versatile! Use it as a dip with vegetables, grilled meats, or as a condiment for noodles, rice dishes, or even eggs.
3. How long will homemade Nam Prik Ta Daeng last?
Stored in an airtight container in the refrigerator, it should last for about a week. For longer storage, consider freezing it in ice cube trays.
Making your own Nam Prik Ta Daeng is a rewarding experience, bringing the vibrant flavors of Thailand to your kitchen. Enjoy the satisfaction of crafting this delicious condiment and the countless possibilities it unlocks in your cooking. Now, go forth and spice up your life!