Nam prik pao, an essential Thai condiment, is a thick paste made by toasting and pounding dried red chilies and dried shrimp. This version omits the added sweetener used in traditional recipes, making it suitable for a ketogenic diet. Serve it as a dip with vegetables and crackers at parties.
Lightly toast the dried red chilies and dried shrimp in a dry skillet for 3 minutes, until fragrant.
In the same skillet, cook the garlic cloves and onion in olive oil for 4 minutes, until browned.
Pound or blend all the ingredients with the fish sauce and lemon juice into a smooth paste.
Ventilate the area well while toasting the chilies; smoke from burning chilies can irritate your throat. Allergen: Contains shellfish (dried shrimp) and fish (fish sauce).
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