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Charred Cabbage with Nam Prik Pao

Sometimes you’ve gotta be bold to be good 🌶 Nam Prik Pao – a sweet and savoury Thai chili jam The beauty of this dip is its versatility – I love it with charred cabbage & fried peanuts but you could just as easily scoop it up with grilled prawns, spoon into a stir fry, soup, or toss it through a salad. It’s packed with umami and spice for that extra hit of flavour!


  • 200ml neutral oil
  • 2 bulbs of garlic (cloves halved)
  • 8 shallots sliced
  • 12 dried birds eye chilis
  • Add peanuts??
  • 1 tbs shrimp paste
  • 2 tbs fish sauce
  • 1 tsp flaky sea salt
  • 1 tbs honey
  • Add cabbage??
  • Add coriander
  • Add fresh lime


Part 1

  1. Put oil into a wok pan and bring to medium heat
  2. Fry the garlic until coloured and softened (about 30 seconds) – Scoop out and drain on a paper towel
  3. Fry the shallots until browned (roughly 1 minute) – Scoop out and drain on a paper towel
  4. Fry the dried chilli for 15 seconds (be careful as they burn easily) – Scoop out and drain on a paper towel
  5. Fry skin-on peanuts until the skins turn red – Drain and cool and store in an airtight container (you’ll thank us later)

Part 2

  1. With your food processor, first blend the dried chilli
  2. Then pulse the garlic, shallots, shrimp paste, fish sauce, flaky salt and honey
  3. Decant the paste into a bowl and gently stir in 50ml of the reserved, infused frying oil
  4. Put into a sealable container and cover the top with more of the reserved oil to preserve in the fridge for up to a month or more

Part 3

  1. Cut the cabbage into quarters
  2. Rub a little olive oil to coat the outer leaves and season with salt
  3. Char the cabbage for roughly 4 minutes on each side or until blackened (total cooking time 12 mins)

To serve

  1. Place charred cabbages on a large platter
  2. Sprinkle with the fried crispy peanuts
  3. Decant Nam Prik Poa into dipping bowls
  4. Serve with lots of coriander and fresh lime

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