Pink Salt Kitchen's Nam Prik Pao is luxuriously versatile. NPP lends well to dishes like pasta, cheeseboards, and is an essential ingredient in Thai cooking.
Makes 2-4 servings, Ready in 10 minutes
Ingredients
- 12 oz shrimp, peeled and deveined
- 2 cups water
- 1 cup chicken stock
- 1/2 cup coconut milk
- 1 stalk lemongrass, bruised, cut into 2in pcs
- 3 slices galangal, about 2inch piece
- 6 makrut lime leaves
- 3 bird's eyes chilies pounded
- 3 oz fresh oyster, cut in pieces
- 2 tablespoons Nam Prik Pao
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
Directions
- Bring stock and water to low boil. Add
aromatics: lemongrass, galangal, fish sauce,
coconut milk and mushrooms. Salt to taste, i
needed. -
On low simmer, add shrimp and nam prik pao
Cook shrimp until tender.
- To serve, turn off heat. Add lime juice, chilies
and makrut leaves. Serve immediately with
fragrant jasmine rice.
Note: Add lime juice last. Adding lime juice too early will lead to a bitter taste. Lemongrass and galangal are aromatics that perfume the broth, but are not to be eaten.
