I have a fabulous post to share with you about the meal I made for Christmas Day–but it will take a moment to organize, especially in the recipe department. I wanted to get something out in the meantime, and this simple, short post about nam prik pao, or Thai chili jam fits the bill perfectly.
Nam prik pao is a really tasty Thai condiment. It is made sweet by caramelized shallots and some sugar, salty and savory from shrimp paste, and spicy–to varying degrees–from chile peppers. In Thailand, I think they use it on just about anything; in my limited experience I have used it in soups and on rice. She Simmers has a great post on how to make it if you are so inclined, but here is the thing about nam prik pao: it is kind of a pain in the butt to make, especially when you remember it is a condiment so you are already cooking something else for dinner.
So I have spent the last 10 years avoiding it. I just felt like I had to make it–every Thai cookbook that referred to it also gave a recipe. And cooking from a culture that you are not from leads, at least for me, to an almost obnoxious purism. After all, I am not Thai, I don’t always have a way of knowing when something commercial is an acceptable substitute. And because I love and am respectful of the cuisines I am interested in, I am always interested in trying to make things as authentically as possible, at least the first time.
But just in case you want a recipe…
- 1 medium onion, chopped
- leftover cold rice, 2-4 cups will be enough for 2 people
- 2-3 T vegetable oil
- 1 T fish sauce, to taste
- 2 T nam prik pao, to taste
- 2-4 fried eggs, depending on how much you like fried eggs!
- lime wedges, optional
Heat the oil in a nonstick skillet over medium high heat. Add the onions and cook, stirring, until golden. Add the rice and fry for about 2 minutes, stirring. Add the fish sauce and nam prik pao, starting with lesser amounts. Stir, working the sauces into the rice. Taste for adjustments.
Dump the rice into a serving dish and then add a little more oil to the pan. Quickly fry the eggs, preferably with a runny yolk so that its golden goodness can mingle with the nam prik pao. Serve on top of the rice with lime wedges if desired.
*If you want a more complete, less "on the go" meal, add more veggies before adding the rice.
I have a feeling that this is the kind of condiment i’d quickly find excuses to smear on everything! Sounds like the perfect way to spice up fried rice!
Maggie @ kitchie coo says
Nam prik pao is a condiment I have not heard of, but would really love to try. It sounds divine. I love Thai food so, I am certain I would love this. Thank you for a new food find!
Kiri W. says
Mmmm, how great is this recipe> I love this dish, and your recipe is so nice and quick 🙂 Thanks for sharing!
Jerry Ko | Simply Good Eating says
I’ve made plenty of fried rice but have not tried the condiment you used and will give it a try. Thanks for sharing this recipe 🙂
Shane Byrd says
A big barrier to me when trying to cook new cuisines has been the condiment recipes. I finally came to realize that an “American” recipe book printed in a foreign country may very well include a recipe for ketchup. Pre made is just fine 🙂
Exactly! And I have made various homemade tomato relishes and chutneys and they do kick storebought ketchup’s butt, but obviously it is what I reach for with my french fries. It definitely helps though when a native points out which condiments are regularly purchased versus made.
Wee Curry Hoose says
If you want to make it an authentic Thai meal then add Thai basil leaves [purple ones] near the end of cooking. It will change your life
I love Thai basil and use it frequently. However the odds of me finding it close by (versus a trip into the city) in the winter where I live is unfortunately pretty low, so I am not so likely to bother with it for something simple and fast like fried rice. But I agree, Thai basil really elevates dishes.