From Chutatip “Nok” Suntaranon's kitchen · Kalaya, Philadelphia
blend · hot sauce
NATIONAL AWARD WINNERNam Prik Pao Style Relish
From an award-winning kitchen
Ratio
TAMARIND 30FISH SAUCE 30VEG OIL 60
Ingredients
- SHALLOT70 g
- GARLIC40 g
- DRIED CHILE20 g
- TAMARIND30 ml
- PALM SUGAR24 g
- FISH SAUCE30 ml
- VEG OIL60 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Southern Thai chef of Kalaya in Philadelphia; James Beard Best Chef Mid-Atlantic 2023. Isaan and southern Thai curries and nam jim-style sauces on a large restaurant stage.
Originally published as Nam Prik Pao Style Relish.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Nok Suntaranon Thai chile relish spirit (published as “Nam Prik Pao Style Relish”). Full citation lives in Provenance.