Thai Black Chili Paste

Thai Black Chili Paste

This is a recipe I ran across many years ago. It comes from a book called Thailand The Beautiful Cookbook. I grabbed the book because having a sailboat s the time it actually explained how to dry and store fish while at sea. I now only have the book. This paste is a primary ingredient for Thom Yam Goong. If you’ve never had it before all I can say is I feel sorry for you. This recipe is a first step in that direction however. I made some of this at the marina one weekend when they were doing that pot luck thing they did occasionally and it was a hit. It is very balanced nutritionally and the flavors are through the roof. I’ll get around to that recipe eventually and even include a shortcut in here so you can just buy the paste and give it a shot.

Ingredients

1 cup of oil for deep frying
4 oz. Dried green jalapenos
1 cup chopped shallots
1 cup chopped garlic
8 oz, dried shrimp
2 Tbsp shrimp paste
1/3 cup fish sauce
1/4 sugar

Fry the dried jalapenos, garlic and shallots until dark brown. Mix this with all other ingredients I used a stick blender and then fry for five minutes. Allow to cool and then store in an air tight jar. No shelf life to worry about.

Here is an Amazon link to old copies of the book. https://www.amazon.com/Thailand-Beautiful-Cookbook-Panurat-Poladitmontr/dp/0002550296/ref=sr_1_1?crid=1TPHJTTXM8DCH&keywords=thailand+the+beautiful+cookbook&qid=1660423781&sprefix=thailand+the+beautiful+cookbook%2Caps%2C149&sr=8-1

Here is an amazon search link to Tom yum goong paste. Aroy D Tom Yum I’ve used before. But I’m pretty sure the rest will also be good. https://www.amazon.com/s?k=tom+yum+goong+paste&crid=89R4SZ0Z204G&sprefix=tom+yam+goong%2Caps%2C143&ref=nb_sb_ss_ts-doa-p_3_13