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Nam prik pao is a sweet, smoky Thai chilli jam made from roasted chillies, shallots, garlic and dried shrimp, used to deepen soups and stir-fries. It is thicker and sweeter than a straight chilli paste, since the roasted shallots and a little sugar round out the heat.
Where to buy nam prik pao in the UK
Nam prik pao is increasingly stocked by larger UK supermarkets, though a Thai grocer offers the widest choice of brands.
Which aisle is nam prik pao in?
Where stocked, nam prik pao is in the world food aisle, in the Thai section near curry pastes and fish sauce.
Asian supermarkets
A Thai grocer is the most reliable source, and usually stocks more than one brand to compare.
Buying it online
It keeps well, so a larger jar online is worth it if you cook Thai food regularly.
Mae Pranom as the common brand
Mae Pranom is the nam prik pao brand most likely to be stocked if a shop carries any, worth asking for by name, since Thai grocers often carry a fairly limited range of this specific product compared with more everyday sauces.
What is nam prik pao?
How to use it
- Stirred into tom yum soup for extra depth and colour.
- Used as a stir-fry base with a little oil.
- Spread on toast or mixed into a simple dip, a common snack in Thailand.
Roasted vs fresh chilli base
The roasting step is what sets nam prik pao apart from a simple fresh chilli paste, giving it a smoky depth that raw chilli pastes do not have, this is why it tastes noticeably different from sambal oelek or a fresh sriracha-style sauce despite sharing chilli as a base.
Beyond tom yum
Stirred through fried rice, mixed into a dipping sauce, or even spread thinly on toast, nam prik pao has uses well beyond the soup it is best known for in the UK.
The best nam prik pao to buy in the UK
Mae Pranom is the nam prik pao most reliably found through Thai grocers and online in the UK. Nam prik pao is a sweet, smoky Thai chilli jam made from roasted chillies, shallots, garlic and dried shrimp, used to deepen soups and stir-fries.
What to check on the label
- Whether dried shrimp is included, since a small number of brands make a vegetarian version.
- Sweetness, since brands vary in how much sugar or tamarind is added.
- Jar size, since a spoonful goes a long way.
Nam prik pao vs sambal oelek
| Type | Flavour base | Best for |
|---|---|---|
| Nam prik pao | Sweet, smoky, roasted | Tom yum, stir-fries, dipping sauce |
| Sambal oelek | Sharp, direct chilli heat | Everyday chilli condiment |
Chunky vs smooth nam prik pao
Some jars keep visible bits of roasted shallot and garlic, giving texture alongside the sweet, smoky flavour, while others blend smoother for a more sauce-like consistency. Either works well stirred into tom yum, the texture is mostly a matter of preference rather than one being more authentic.
Dried shrimp content
Most nam prik pao includes dried shrimp, unsuitable for vegetarians, a small number of brands sell a vegetarian version relying on mushroom for umami instead, worth checking the label if this matters.
How to store nam prik pao
Keep it in the fridge once opened, where it keeps for several months, a thin layer of oil on top is normal and helps preserve it, stir it back in before using.
Frequently asked questions
Is nam prik pao spicy?
Milder than a straight chilli paste, since the sugar and roasted shallots balance the heat.
Can I make nam prik pao at home?
Yes, though it takes time to roast and pound the ingredients, a good jar is a reasonable shortcut.
What is nam prik pao used for?
Stirred into tom yum soup for extra depth, used as a stir-fry base, or spread on toast as a simple snack in Thailand.
Can I substitute another chilli paste for nam prik pao?
Sriracha or a Chinese chilli paste can work in a pinch, though neither matches the sweet, smoky depth of nam prik pao.
Shop this
- Nam prik pao. The sweet, smoky chilli jam behind proper tom yum.
