How is Thai Chilli Paste used in Thai cooking?

Nam prik pao - roasted chili paste - is the sweet, smoky, gently spicy heart of a lot of Thai cooking. It's made by slowly roasting chilies and aromatics in oil until they turn deep red and caramel-rich. That jammy paste is the secret behind tom yum's colour and depth, but it earns its keep elsewhere too: stirred into stir-fries, spread on toast, or eaten straight as a savoury-sweet condiment. A spoonful adds heat, smoke, and a rounded sweetness all at once.

Can I cook with Thai Chilli Paste in a Chiang Mai cooking class?

Yes - we use Thai Chilli Paste in our hands-on classes. Explore them on our Cooking Classes page.

Thai Chilli Paste - Thai Pantry Essentials | Thai Akha Kitchen

Nam prik pao - roasted chili paste - is the sweet, smoky, gently spicy heart of a lot of Thai cooking. It's made by slowly roasting chilies and aromatics…

Thai Chilli Paste - Thai Pantry Essentials | Thai Akha Kitchen Nam prik pao - roasted chili paste - is the sweet, smoky, gently spicy heart of a lot of Thai cooking. It's made by slowly roasting chilies and aromatics…