Nam Prik Ta Deag, or spicy red chili paste, is a cornerstone of Thai cuisine, a vibrant condiment that elevates every dish it touches. More than just a side, it's a flavor explosion, a testament to the country's rich culinary heritage. Its fiery heat is balanced by a surprising depth of flavor, a complex interplay of sweet, savory, and sour notes depending on the specific recipe and ingredients used. From humble beginnings, this simple paste finds its way onto everything from rice and noodles to grilled meats and vegetables, transforming ordinary meals into unforgettable feasts.
This particular family recipe for Nam Prik Ta Deag has been passed down through generations, tweaked and perfected over time. It boasts a balance of heat, sweetness, and umami that is both addictive and satisfying. Ready to experience the magic of this versatile condiment? Let's dive into the step-by-step process of creating your own batch of authentic Nam Prik Ta Deag.
Tools Needed
- Pan
- Mortar and Pestle
Ingredients
- Shallots: 50 grams
- Chinese Garlic: 50 grams
- Dried Chili Peppers (small): 15 grams
- Dried Chili Peppers (large): 5, cut into pieces
- Vegetable Oil
- Shrimp Paste: 1 tablespoon
- Tamarind Juice: 5 tablespoons
- Fish Sauce: 2 tablespoons
- Coconut Sugar: 2 tablespoons
- Salt: 1 teaspoon
- Water
Step-by-Step Instructions
Step 1. Roast and Prepare Ingredients
- Roast shallots, garlic, and dried chilies in oil until cooked.
- Add 50 grams of shallots, 50 grams of Chinese garlic, and the chilies to the pan with a little vegetable oil. Roast until cooked.
Step 2. Fry Shrimp Paste and Pound Ingredients
- Fry 1 tablespoon of shrimp paste until cooked and fragrant.
- Pound the roasted garlic, chilies, and shrimp paste together until smooth.
Step 3. Prepare the Sauce
- In a pan, heat 1 tablespoon of vegetable oil on low heat. Add 5 tablespoons of tamarind juice, 2 tablespoons of fish sauce, 2 tablespoons of coconut sugar, and 1 teaspoon of salt. Simmer.
Step 4. Combine and Simmer
- Add the pounded chili paste to the simmering mixture. Simmer until the water dries up and the paste thickens.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- This recipe makes Nam Prik Ta Deag, which can be stored for a long time.
- This red chili paste is delicious and very spicy. It's easy to make and can be a great family activity or even a way to make a living.
Nutrition
- N/A
FAQs
1. Can I adjust the spice level?
Absolutely! Use fewer chilies for less heat, or add more for extra intensity. Start with fewer and add gradually to your preference.
2. How long does Nam Prik Ta Deag last?
Stored in an airtight container in the refrigerator, it should last for about a week. For longer storage, you can freeze it for up to 3 months.
3. What can I use Nam Prik Ta Deag on?
It's incredibly versatile! Use it as a dip with vegetables, add it to stir-fries, noodles, soups, or even as a flavorful topping for grilled meats and fish.
Making your own Nam Prik Ta Deag is a rewarding experience, connecting you to the rich culinary traditions of Thailand. Enjoy the vibrant flavors and the satisfying accomplishment of creating this versatile condiment from scratch. Now go forth and spice up your life!