By Chef Cares Foundation
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Origin and Flavour Profile
Nam prik ta daeng is a Thai fried chilli paste known for its vibrant red hue, made from large dried red chillies stir-fried with shrimp paste, dried fish, tamarind, and seasonings. Some regional variations add dried shrimp or maeng da na (giant water bug) for a deeper aroma and distinctive flavour.
Typically enjoyed with steamed rice, Thai-style omelette, boiled eggs, and fresh vegetables, nam prik ta daeng brings a punch of spice and fragrance to every meal. Beyond serving as a condiment, it can also be stir-fried with rice to make khao phat nam prik ta daeng — a quick, hearty one-dish meal that is both satisfying and nutritious.
Ingredients
- 100 g dried fish, grilled and pounded finely
- 30 g dried red chillies, deseeded
- 10 g dried bird’s eye chillies
- 100 g Thai garlic
- 100 g shallots
- 15 g shrimp paste, wrapped in banana leaf and grilled until fragrant
- 25 g fish sauce
- 100 g boiled tamarind purée
- 35 g palm sugar
Directions
- Dry-roast all the ingredients until fragrant. Pound together, starting with the red chillies and bird’s eye chillies, followed by the shallots, garlic, shrimp paste, and grilled fish, until smooth.
- Season with tamarind purée, fish sauce, and palm sugar. Adjust to taste for heat, saltiness, and sourness. Serve with steamed rice and fresh vegetables.
- Nam prik ta daeng can also be stir-fried gently in oil over medium heat until fragrant, which helps it keep for longer.
