A worthy addition to your condiment repertoire.
Charring the chiles and aromatics under the broiler lends smoky complexity to the paste.
The "pao" in nam prik pao means to burn or grill, and it refers to the important step of charring the chiles, shallots, and garlic to develop their flavor before they're processed into a paste along with the shrimp, tamarind paste, fish sauce, palm sugar, and oil, and then cooked down in more oil. I transfer the paste to a saucepan or wok, and cook it down with a generous amount of oil until the sugars begin to caramelize and the mixture takes on a jammy consistency. It’s important to take your time with this part of the process; as the relish cooks in the ample quantity of oil, fat-soluble aromas in the pastes's ingredients are coaxed out, and the flavors deepen and meld together.
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