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Thai Roasted Chili Paste with tamarind

Thai Roasted Chili Paste with Tamarind

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Condiment
Cuisine Thai
Servings 1.5 Cups

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Chilies

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.