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.

slideshow Delicious, Quick Side Dishes

  • Servings: Makes about 3/4 cup
KEY: Asian, Thai, Sauces & Condiments, Fast, Make Ahead, No-Cook

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Ingredients

  • 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.

Notes

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

Published October 1996

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