I’m starting to discover the wonders of naam phrik phao (นำ้พริกเผา), a type of Thai chilli paste made by dry-roasting and pounding dried chillies with shrimp paste, dried shrimps, palm sugar and fish sauce. A very versatile sauce in Thai cooking, its uses range from flavouring soups to complementing omelettes to being a jam spread on toast (never tried that!).
