Chilis in Oil (Nam Prik Pow)
Author: Kitchens
  • 4 Tablespoons oil
  • 3 Tablespoons finely chopped garlic
  • 3 Tablespoons finely chopped shallots
  • 3 large dry red chiles; deseeded, coarsely chopped
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  1. Heat the oil, fry the garlic until golden brown, remove with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.
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