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Loading...A beloved Lao condiment from Luang Prabang, this rich, glossy paste is built on sun-dried red chilies, tender pork belly, galangal, and palm sugar slow-cooked until thick and jam-like. Scooped onto balls of sticky rice, it delivers a heady mix of sweet, smoky, salty, and fiercely spicy in every bite. A little goes a long way, and jars keep for weeks refrigerated.
Prep Time30 mins
Cook Time90 mins
Total Time120 mins
Servings5
YieldAbout 2 cups (5 servings)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 20 gFat
- 6 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 11 gSugar
- 9 gProtein
- 720 mgSodium
- 380 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 38 mgVitamin C
- 1250 mcgVitamin A
Ingredients
For the paste
- 1/2 cup dried long red Thai chilies, stems removed
- 1 tbsp dried small Thai chilies, stems removed
- 2 cups hot water, for soaking
- 200 g pork belly, skin off, finely diced
- 1/4 cup neutral oil (such as rice bran)
- 10 cloves garlic, sliced
- 6 shallots, thinly sliced
- 1 (2-inch) piece galangal, finely grated
- 2 stalks lemongrass, tender parts minced
- 8 makrut lime leaves, very thinly shredded
- 2 tbsp fish sauce
- 1 tbsp padaek or 1 tsp shrimp paste (optional)
- 3 tbsp palm sugar, grated
- 2 tbsp tomato paste
- 1/2 cup water
- 1 tbsp tamarind paste
Directions
- Soak the large and small dried chilies together in the hot water for 20 minutes until softened; drain, reserving 1/2 cup soaking liquid, then blend the chilies with that liquid into a smooth paste.
- Heat the oil in a heavy pot over medium heat. Add the diced pork belly and cook, stirring occasionally, for 12-15 minutes until the pork is lightly browned and its fat has rendered.
- Add the garlic, shallots, galangal, and lemongrass to the pot. Cook for 5-6 minutes, stirring frequently, until the aromatics are softened and fragrant but not browned.
- Stir in the makrut lime leaves, fish sauce, and padaek if using, and cook for 1 minute to bloom the flavors.
- Add the blended chili paste, palm sugar, tomato paste, tamarind, and 1/2 cup water. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 55-70 minutes, stirring every 5-7 minutes, until the paste is thick, glossy, and dark brick red, and a spoon drawn through leaves a slow-closing trail.
- Taste and adjust seasoning with more fish sauce for saltiness, more palm sugar for sweetness, or more chili paste for heat. The paste should taste bold, sweet-savory, and warm rather than harshly hot.
- Cool to room temperature, then transfer to clean glass jars. Press a thin layer of oil over the surface if not eating within 2 days. Serve at room temperature with steamed sticky rice, grilled meats, or fresh vegetables.
Cook’s Notes
- For deeper color and a smokier edge, dry-toast the soaked chilies in a dry skillet for 2 minutes before blending.
- Choose pork belly with at least 30% fat; lean cuts will make a dry, crumbly paste instead of the traditional silky texture.
- If palm sugar is unavailable, substitute an equal amount of dark brown sugar plus a splash of molasses.
- Pad kee-aek a teaspoon of makrut lime leaf slivers on top just before serving for a fresh citrus aroma.
- Store in sterilized jars in the refrigerator for up to 3 months; always use a clean, dry spoon to prevent spoilage.
