Naam Ya Chile Paste

Like the Panaeng Chile Paste, this very spicy seasoning is great in coconut milk-based dishes. Store the leftover paste in a jar in the refrigerator.

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  • Servings: Makes about 3/4 cup

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  • 12 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded
  • 5 dried hot chiles, such as Chinese or cayenne, stems and seeds discarded
  • Boiling water
  • 1/4 cup chopped fresh lemongrass, white bulb only (See Note)
  • 5 quarter-size slices of peeled fresh galangal, finely chopped (See Note)
  • 1 teaspoon black peppercorns, crushed
  • 5 small shallots, chopped
  • 3 garlic cloves, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon turmeric
  • 1 tablespoon minced lime zest
  • 1 tablespoon shrimp paste (See Note)

How to make this recipe

  1. In a large bowl, cover all the chiles with boiling water and let soak until softened, about 20 minutes. Drain and coarsely chop the chiles.

  2. In a mortar or mini-processor, grind the lemongrass, galangal and peppercorns to a paste. Work in the shallots, garlic, salt, turmeric and lime zest. Add the soaked chiles and pound to a puree. Stir in the shrimp paste.

Make Ahead

The curry paste can be refrigerated for up to 1 month.


Lemongrass, galangal and shrimp paste are available at Asian markets, well-stocked supermarkets and specialty food stores.

Published October 1996

460780 recipes/naam-ya-chile-paste 2013-12-06T23:38:45+00:00 Thai Cooking School at The Oriental Hotel in Bangkok asian|thai|sauces-and-condiments|fast|make-ahead|no-cook october-1996,naam ya chile paste,homemade chile paste,spicy sauce,Thai food,Thai Cooking School at The Oriental Hotel recipes,naam-ya-chile-paste 460780

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