Nam Prik Pao
My Thai food month on Youtube was supposed to end with my Thai fried rice recipe. But when I made my Keto tom yum soup I used a Thai chilli paste that had some sugar. And I asked YOU, my audience if you wanted me to make a Keto thai chilli paste. You said yes! So this is my Keto version of Nam prik pao (the Thai chilli paste).
Cooking the paste
Now there are a couple of ways to further enhance this paste. You can add some shrimp paste and also some galangal. I decided to keep the recipe simple and use only what was on the back of the paste I bought. However when doing my research online I found far more complex and more elaborate recipes. I guess those might be more flavourful but this did the job I felt. You can also use another method to make this. What you do is first heat the oil in the wok and FRY the chillies, garlic and shallots instead of dry roasting them. Remove them with a slotted spoon and then blend them and then add the paste back to the oil.
In the video I said I’d tell you why I used peanut butter. Well the paste had 2.3% of peanuts. I figured since the peanuts would anyway get blended up in the paste and I had no peanuts at home, I used the peanut butter. See, working around problems like these. Anyway let me know what you’re going to do with this paste.
Nutrition Info (Per serving)
- Calories: 72
- Net Carbs: 2g
- Carbs: 3g
- Fat: 7g
- Protein: 1g
- Fiber: 1g
This recipe makes 10 servings. Get this recipe on myfitnesspal. To calculate the exact serving size weigh the chilli paste after cooking and divide by 10. My chilli paste weighed 150grams so that means 1 serving is 15 grams.
Keto Thai Chilli Paste
- 15 grams Dried Red Chillies
- 50 grams Thai Shallots You can use regular shallots or even red onion
- 30 grams garlic
- 60 ml Oil
- 1 Tbsp Fish Sauce
- 10 grams Peanut Butter (Natural and with no added sugar)
- Stevia to taste
- Salt to Taste
- Water as required
- In a dry pan toast the red chillies till they start to release their oils and become fragrant. Then toast the shallots and garlic in the same pan till they start to get some nice browning.
- Then add the chillies, shallots, garlic, fish sauce, peanut butter, stevia and about a tablespoon of water your food processor and blitz. You can also use a mortar and pestle for a more 'chunky' paste.
- Then pour out the mixture into a hot wok and fry. Make sure you rinse out your blender so nothing is wasted.
- Cook for 3-4 minutes on a medium till it starts to dry up and then add in the oil. Fry for another 3-4 minutes keeping a close eye on the paste. It will start to thicken and turn into a jam like consistency.
- Once the paste is nice and jammy then turn off the heat and allow it to cool before transferring it to an airtight jar.
- It can last a couple of months in the fridge.