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Naam Ya Chile Paste

  • SERVINGS: Makes about 3/4 cup
  • FAST
  • MAKE-AHEAD

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.

  1. 12 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded
  2. 5 dried hot chiles, such as Chinese or cayenne, stems and seeds discarded
  3. Boiling water
  4. 1/4 cup chopped fresh lemongrass, white bulb only (See Note)
  5. 5 quarter-size slices of peeled fresh galangal, finely chopped (See Note)
  6. 1 teaspoon black peppercorns, crushed
  7. 5 small shallots, chopped
  8. 3 garlic cloves, chopped
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon turmeric
  11. 1 tablespoon minced lime zest
  12. 1 tablespoon shrimp paste (See Note)
  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.