Then add to a mortar and pestle and pound until a coarse paste forms. Make the garlic chili paste and prep fresh ingredients: Roughly chop the garlic, Bird’s Eye red and green chilies, and Prik Kee Nu green chilies.How to Make Thai Roasted Chili Fried Rice with Prawns (Khao Pad Nam Prik Pao Goong) You can find Thai tamarind paste in the Asian aisle of some large supermarkets, Asian/Thai grocery stores, or online.įull ingredient list and amounts are in the recipe card below. The latter is black and sticky and not what we want for this recipe. Be sure to use a Thai tamarind paste and not an Indian one. Depending on how tangy your jarred paste is, you may need to adjust the amount I’ve indicated. Tamarind Paste/Concentrate: I use a paste that comes in a jar instead of fresh tamarind for convenience.Look for it in your Thai or Asian grocery store, or purchase it online. Everything is blended together and then roasted in a pan before being packaged in small jars. It’s made with soybean oil, dried shrimp, onion, garlic, dried chilies, tamarind, sugar, salt, and shrimp paste. Thai people love to use it in stir-fries, soups, and even spread it on bread, sometimes for a sandwich. It’s also known as “roasted chili paste” or “roasted chili paste in soybean oil”. Thai Chili Paste/(Nam Prik Pao): This is the shining ingredient in this fried rice! It’s a sweet and savory umami packed chili paste which has the texture of jam.Substitute with Thai sweet basil or Italian basil if you can’t locate it. If you’re based in Asia, you can find this in the Thai stall at your local wet market. Look for it at your local Asian or Thai grocery store if you’re based in the U.S. It’s used in many popular Thai classic favorite dishes such as Thai Holy Basil Chicken (Pad Kra Pow Gai) and Spicy Thai Basil Chicken Fried Rice. Thai Holy Basil Leaves: Holy basil (also known as ‘kra pow’ in Thai or spicy basil) has a peppery herbal flavor.Cooked Rice: Long grain (such as Thai Jasmine rice) day old cooked rice will work best.Lemongrass Stalks: If you can’t get fresh lemongrass easily, you can use lemongrass paste instead.The large red chili is rather mild, and is more for color than heat. They’re optional, and you can totally leave them out if you can’t get a hold of them easily or aren’t big on heat. Prik Kee Nu green chilies are incredibly hot, so use at your own discretion. Feel free to adjust the quantity depending on your heat level preference. But any small hot red and green chilies will work. Chilies: I’ve used red and green Bird’s Eye chilies, fiery hot Prik Kee Nu green Thai chilies, and a large red chili.Peeled and deveined prawns or shrimp are approximately half the weight of their unpeeled counterparts. If you’re using prawns that haven’t already been peeled and deveined, you’ll need to use double the weight indicated in the recipe card below.
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