Nam Prik Pao – Thai Chili Condiment

For those of you that love Thai food, there is a condiment, or sauce if you will, known as Nam Prik Pao. Nam prik in Thai commonly refers to a general term for a spicy sauce that is often used as a condiment, or dipping sauce. You can find this sauce at your local Asian market, and there are probably so many different versions, but this is my go to recipe. This Thai dipping sauce is sweet, has some heat, and has this awesome layer of funk that has you using it on so many different foods, whether with eggs, grilled meats, or sauteed vegetables. This is a real winner whether you enjoy Thai or Asian flavors. I simply cannot get enough of it.

Nam Prik Pao Recipe
Nam Prik Pao Recipe

Now I have made some really great sauces in the past, for example nam prik ong, Thai three sauce (to die for), and a couple of my favorites being jeow and nam jim jaew, but this particular one is a bit different, and one to compete with.

Let’s get started.


  • 1/4 cup of canola oil
  • 1 cup of dried puya chilies, stems and seeds removed
  • 1/2 cup dried morita chiles, stems and seeds removed
  • 1/2 cup dried chile del arbol, stems and seeds removed
  • 1/2 cup tamarind concentrate
  • 3 tbsp palm sugar (or light brown if you do not have palm sugar)
  • 1 whole head of garlic, skins removed
  • 4 whole shallots, roughly chopped
  • 2 tbsp roasted shrimp paste
  • 2 tbsp fish sauce

Start by taking the seeds out of all of the chilies. I highly recommend you wear kitchen latex gloves during this process. Trust me, and thank me later. Once the seeds and stems have been removed, add them to a large skillet over medium heat, simply to lightly toast them and bring out their essential oils. Be careful not to burn the chilies, so keep stirring them for a few minutes, then place onto a plate for later use.

To the same skillet, add the oil, and toss in the garlic cloves. Cook the garlic, again not to burn it but just until they turn a golden brown. Remove the garlic with a kitchen spider, or slotted spoon, and place them on the same plate as the chilies.

To the same oil, add in the shallots, and cook until they begin to get golden as well. Once golden, remove with a slotted spoon and place these, along with the garlic and chilies to a food processor.  Turn off the heat, but keep the oil in the skillet for future use.

Thai Nam Prik Pao Ingredients
Thai Nam Prik Pao Ingredients

Pulse these in the food processor until you have a nice paste. Scrape down the sides if necessary during this process.

Once you have a paste, add the skillet back on medium heat with the oil, and add the chili paste, shrimp paste, tamarind, fish sauce, and palm sugar. Gently stir, turning down the heat to low, and cook for about 5 minutes, stirring throughout that time. Remove from the heat, and spoon into a sealable jar or container and let it cool before placing in the refrigerator.

This nam prik pao is super yummy. Granted when no one is looking I take a small spoonful and eat it, but you can use this condiment to spread on toast, dip pork rinds into, use with soups or stews, or just serve with anything. It’s an awesome condiment, and one that will not only having you get your arsenal of Thai ingredients in line, but one you will love. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Nam Prik Pao – Thai Chili Condiment”

  1. This is a great recipe for anyone that wants to dive into real Thai cuisine. In many ways nam plik pao, literally translated as liquid chillies burnt, or a paste with well cooked chilies. It’s often the base for Thai soups like tom yam, and Thais often eat this paste with raw veggies as a snack.

    Thanks for posting, Dax!

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