Nam Prik Ta Daeng

Ros Chaad Thai’s selected nam prik ta daeng brings dried red chilies, grilled dried fish and shrimp paste into a Thai condiment. The archive describes a rich, aromatic paste with spicy, savoury and lightly smoky character.

The selected preparation uses separate amounts of deseeded dried red chilies and dried bird’s-eye chilies. Thai garlic and shallots accompany dried fish that is grilled and finely pounded, while the shrimp paste is wrapped in banana leaf for grilling.

Dry-roasted ingredients are pounded into a smooth mixture, beginning with the chilies and then adding shallot, garlic, shrimp paste and grilled fish. This gives the paste its concentrated aromatic base.

Boiled tamarind purée, fish sauce and palm sugar season the pounded mixture. Their quantities can be adjusted for the desired balance of sourness, saltiness and heat.

The recipe serves the paste with steamed rice and fresh vegetables. Its optional finishing variation gently fries the paste in oil for further aroma, while the selected dry-roasted and pounded preparation keeps its own seasoning balance.