If you’ve ever dipped into a steaming bowl of noodles or stirred a spoonful of fiery magic into your soup at a Thai restaurant and wondered, what is that amazing, smoky, sweet, and spicy flavor? — chances are, you’ve tasted Thai roasted chili paste with tamarind. This deeply flavorful condiment, known as "Nam Prik Pao" in Thailand, is a pantry must-have for those who love rich umami, balanced heat, and a tangy punch. Whether you're diving into thai chili pepper recipes or exploring your own hot sauce recipes, this paste deserves a spot in your homemade lineup.
It’s not just a fiery ingredient; it’s a versatile condiment that can transform a dull dinner into a Thai-style flavor bomb. Spread it on toast with eggs, mix it into stir-fries, or add it to marinades for next-level sweet Thai chili chicken. This isn't your everyday chili paste recipe—the roasted depth of the dried chilies combined with the tamarind's tartness and a hint of sweetness makes it truly special.
Thai Roasted Chili Paste with Tamarind
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Condiment
Cuisine Thai
Cast iron skillet or sauté pan Ideal for dry roasting the chilies and aromatics. A non-stick pan works in a pinch.
Blender or food processor To create a smooth paste. A mortar and pestle is traditional if you're feeling authentic and want that slightly chunky texture.
Fine mesh strainer For tamarind pulp if making from concentrate or soaked pulp.
Airtight glass jar For storing your chili paste in the fridge. A mason jar or repurposed jam jar works perfectly.
Gloves (optional) Highly recommended when handling dried chilies to avoid any spicy accidents.
Dried Ingredients
- 10 –12 dried Thai chilies or substitute with arbol or japones chilies for similar heat
- 4 dried guajillo chilies for body and mild sweetness
Aromatics
- 1 small shallot peeled and sliced
- 5 cloves garlic peeled and sliced
- 2 tablespoons dried shrimp optional but adds authentic umami
- 1 tablespoon toasted shrimp paste belacan or kapi – traditional and powerful in flavor
- 1 teaspoon salt
Wet Ingredients
- 1½ tablespoons tamarind paste store-bought or homemade
- 2 tablespoons palm sugar or light brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons neutral oil vegetable, canola, or avocado oil
Optional Add-ins
- ½ teaspoon smoked paprika for extra smokiness
- 1 teaspoon soy sauce for added umami
- A dash of lime juice if you like it a little zesty
Prep the Chilies
Remove the stems and most of the seeds from your dried Thai and guajillo chilies (unless you like it really hot). Tear into pieces for easier roasting.
Roast the Chilies
In a dry skillet over medium heat, toast the chilies until they darken slightly and release a smoky aroma — about 3–4 minutes. Be careful not to burn them; burnt chilies will make the paste bitter.
Soak and Blend
Transfer the roasted chilies to a bowl and cover with warm water. Let soak for 10 minutes until softened. Drain and set aside.
Roast Aromatics
Using the same pan, add a little oil and gently sauté the shallots and garlic until golden and caramelized, around 5–7 minutes. Add the dried shrimp and shrimp paste last, cooking just until fragrant.
Make the Paste
In a blender or food processor, combine the soaked chilies, sautéed aromatics, tamarind paste, palm sugar, fish sauce, and a splash of oil. Blend until smooth, scraping down the sides as needed.
Simmer and Refine
Transfer the paste to a saucepan and simmer over low heat for about 10 minutes. This cooks out excess moisture and melds the flavors. Add oil as needed to prevent sticking.
Cool and Store
Once thick and darkened, remove from heat. Let cool, then transfer to an airtight jar. This will keep in the fridge for up to 1 month or can be frozen for longer storage.
Pairings
This chili paste is one of the most versatile condiments in Thai cooking and beyond. Here are some delicious ideas:
- Stir into Ramen or Noodle Soups: Just a spoonful boosts flavor dramatically.
- Mix into Rice Dishes: Try with jasmine rice, or as a component in fried rice.
- Marinade for Meats: Especially amazing on chicken breast recipes or grilled pork.
- Dip for Spring Rolls: Combine with a touch of lime and sugar for a punchy dipping sauce.
- Glaze for Seafood: Brush it on grilled shrimp or snapper.
- Eggs and Toast: A thin layer under a fried egg is next-level breakfast.
It also makes a wonderful base for homemade thai sweet chili sauce recipes. If you're exploring how to make sweet Thai chili sauce, blending this paste with vinegar and extra sugar gives you a robust, more complex version of the classic.
FAQs
1. Can I use other types of chilies?
Absolutely. If Thai chilies are too hot or hard to find, you can use fresno, serrano, or even mild New Mexico chilies. You can adjust to taste. It also makes a great base for any hot pepper sauce or thai pepper hot sauce.
2. What kind of tamarind should I use?
Look for tamarind paste that’s pure and unsweetened. Tamarind concentrate is more intense and requires less. If you're adventurous, soak tamarind pulp in hot water and strain it — fresh is best.
3. Is this similar to Thai chili hot sauce or sweet chili sauce?
This paste is thicker, more roasted, and intense. But it can serve as a base for both — especially if you're diving into chilli sauce recipe homemade variations or even experimenting with canning thai sweet chili sauce.
4. Can I use this in sweet Thai chili chicken recipes?
Yes! Blend a few spoonfuls of this chili paste with some honey or sugar, vinegar, and garlic, and you'll have an incredibly bold twist on the usual sweet chili sauce recipe dinners.
5. How spicy is it really?
Medium to hot, depending on the chilies used and how many seeds you keep. If you're new to thai hot sauce recipe territory, start with fewer chilies and work your way up.
