Ingredient Notes and FAQs
- Thai Chili Paste/(Nam Prik Pao): This is a sweet and savory umami packed chili paste which has the texture of jam. It’s also known as “roasted chili paste” or “roasted chili paste in soybean oil”. It can found in Thai or Asian grocery stores, or purchased online.
- Tamarind Paste/Concentrate: Depending on how tangy your jarred paste is, you may need to adjust the amount indicated. Be sure to use a Thai tamarind paste and not an Indian one – the latter is black and sticky. You can find Thai tamarind paste in the Asian aisle of some large supermarkets, Asian/Thai grocery stores, or online.
- Chilies: Feel free to adjust the quantity depending on your heat level preference. Prik Kee Nu green chilies are incredibly hot, so use at your own discretion. The large red chili is rather mild and is more for color than heat.
- How long will the fried rice keep? 2-3 days in a sealed airtight container in the refrigerator. You can reheat it in a wok on the stovetop by adding a bit of oil or water to prevent it from drying out, or in the microwave on high for 1-2 minutes until hot throughout.
- What else can I make with Nam Prik Pao besides fried rice? You can add it to salads, or stir-fries such as Thai Cashew Chicken, Tom Yum Soup, or even make a sandwich with it. It’s a very versatile ingredient and even tastes great as a dip for crackers and veggies such as cucumber or carrot sticks.
- See post above for tips on ‘Variations’.