6 Must-Try Southeast Asian Chilli Pastes to Enhance Every Dish -

Introduction to Southeast Asian Chili Pastes

Chilli pastes are a cornerstone of Southeast Asian cuisine, enhancing dishes with layers of heat, umami, sweetness, and sourness. These pastes are not just about adding spice; they carry deep cultural significance, with each country showcasing its flavour profile and preparation method. From the fiery heat of Thailand’s Nam Prik to Korea’s fermented, rich Gochujang, chilli pastes are used to season, marinate, and enhance countless dishes. Here is a closer look at how each country incorporates chilli pastes into their cuisine.

1. Thailand: Nam Prik and Chili Pastes

Thailand’s Nam Prik chilli pastes come in many types, like the smoky Nam Prik Pao and the shrimp-flavoured Nam Prik Kapi. These pastes are essential in Thai cooking, bringing a tasty mix of sweet, salty, and spicy flavours to meals. Nam Prik is very versatile—you can dip fresh veggies in it or use it as a base for stir-fries. With ingredients like chillies, garlic, and shrimp paste, it adds a bold, flavourful kick to rice, grilled meats, and more.

Flavour Profile:

A complex combination of heat, sweetness (often from palm sugar), and umami (from fish sauce or shrimp paste).
Aromatic from roasted chillies and sometimes garlic.

Regional Variations:

Nam Prik Pao: Smoky and sweet, made with roasted chillies, garlic, shallots, and palm sugar.
Nam Prik Kapi: Made with shrimp paste, adding a funky depth of flavour.

Ingredients:

10 dried Thai red chillies
1 tablespoon shrimp paste
2 tablespoons fish sauce
1 tablespoon of palm (or brown) sugar
1 lime (juice)
4 cloves garlic
4 shallots
1 tablespoon tamarind paste
1-2 tablespoons vegetable oil

Preparation Steps:

Soak dried chillies in warm water for 10 minutes to soften.
Peel and coarsely chop the garlic and shallots.
Toast the shrimp paste in a pan over low heat for 2 minutes to release its aroma.

Cooking Instructions:

In a blender or mortar and pestle, combine softened chillies, garlic, shallots, shrimp paste, fish sauce, sugar, tamarind paste, and lime juice. Blend until smooth.
Heat vegetable oil in a pan and sauté the paste for 3-4 minutes until fragrant.
Adjust seasoning with more lime juice or sugar if needed.

Serving Suggestions:

Serve Nam Prik with fresh or steamed vegetables like cucumber, green beans, or cabbage. It is also fantastic as a side for sticky rice and as a dip for grilled seafood and meats. It is also a common flavouring in stir-fries and soups.

Additional Tips:

For a milder version, remove the seeds from the chillies before soaking.
Substitute shrimp paste with fermented soy paste for a vegetarian option.

Vegan/Vegetarian Substitutes:

Replace fish sauce with soy sauce, tamari, or mushroom sauce for an umami-rich flavour.
Instead of shrimp paste, use miso paste or seaweed to get that deep, savoury flavour without animal products.

Serving Suggestions:

Serve Nam Prik with grilled vegetables, steamed tofu, or alongside sticky rice for a delicious, plant-based meal.

Wrap-Up:

Nam Prik is a must-have in Thai cuisine for its vibrant flavours and versatility. This chilli paste brings a balance of sweet, sour, salty, and spicy—perfect for any Thai dish.

2. Indonesia: Sambal

Indonesia’s iconic Sambal is a spicy, flavourful chilli paste that varies greatly by region. It can be raw or cooked, and common ingredients include red chillies, garlic, shallots, and shrimp paste. Sambal is more than just a condiment; it is an essential component of many Indonesian dishes.

Flavour Profile:

Spicy, often quite hot, with a balance of saltiness and sometimes sweetness (from palm sugar).
Rich in umami from ingredients like shrimp paste or soy sauce.

Regional Variations:

Sambal Oelek: A simple blend of raw chillies and salt, providing pure heat.
Sambal Terasi: A stronger version made with shrimp paste, giving it a strong, savoury depth.

Serving Suggestions:

Sambal is incredibly versatile. It can be mixed into stir-fries, served alongside grilled fish or meats, or used as a dip for fried snacks like Tempeh or Tofu.

Ingredients:

10 red chilli peppers (bird’s eye or Fresno)
3 cloves garlic
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vinegar or lime juice
1 tablespoon oil

Preparation Steps:

Remove the stems from the chillies and roughly chop them.
Peel the garlic and chop coarsely.

Cooking Instructions:

In a mortar and pestle or blender, grind the chillies and garlic into a coarse paste.
Heat the oil in a pan and cook the paste for 2-3 minutes.
Add salt, sugar, and vinegar/lime juice. Cook for another 3 minutes, until the mixture thickens.
Let cool before serving.

Serving Suggestions:

Sambal pairs beautifully with Indonesian dishes like Nasi Goreng (fried rice) or grilled chicken and fish. Serve as a condiment or stir it into soups for a kick of spice.

Additional Tips:

Adjust the heat by using fewer bird’s eye chillies or substituting with milder peppers.
Store in the refrigerator for up to two weeks in an airtight jar.

Vegan/Vegetarian Substitutes:

Replace shrimp paste with fermented soybeans (tempeh) or miso for that rich, savoury taste.
You can also use soy sauce or coconut aminos for a plant-based twist.

Serving Suggestions:

Pair your sambal with grilled tempeh, and fried tofu, or use it to spice up a bowl of vegetable stir-fry or rice.

Wrap-Up:

Sambal brings the heat and adds an irresistible complexity to any dish. Whether used as a condiment or cooking ingredient, it is a surefire way to add authentic Indonesian flavour to your meals.

3. Malaysia: Sambal Belacan

Sambal Belacan is a fiery, tangy condiment and a staple in Malaysian cuisine, combining spicy chilli peppers with the intense umami flavour of fermented shrimp paste (belacan). It is a perfect dip or side to elevate rice, noodle dishes and grilled seafood. It is made with red chillies, shrimp paste (belacan), lime juice, and sometimes sugar.

Flavour Profile:

Bold, spicy, and tangy, with the shrimp paste adding a savoury umami punch.
Lime juice adds a refreshing acidity that balances the heat.

Serving Suggestions:

Sambal Belacan is often served as a side to complement dishes like Nasi Lemak (coconut rice with various accompaniments), grilled fish, or even raw vegetables.

Ingredients:

8 red chillies
1 tablespoon belacan (fermented shrimp paste)
2 cloves garlic
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon salt

Preparation Steps:

Toast the belacan in a pan for 1-2 minutes until fragrant.
Remove the stems from the chillies and roughly chop them.

Cooking Instructions:

In a mortar and pestle, pound the chillies, garlic, and toasted belacan into a smooth paste.
Add lime juice, sugar, and salt. Mix well.

Serving Suggestions:

Serve Sambal Belacan alongside rice, vegetables, and grilled seafood. It is also a great dip for snacks like prawn crackers.

Additional Tips:

For a more aromatic paste, toast the chillies before blending them.
Add a teaspoon of tamarind paste for extra tanginess.

Vegan/Vegetarian Substitutes:

Swap out belacan (shrimp paste) for mushroom paste or miso to create a similarly earthy, umami flavour.
Use a dash of soy sauce or tamari in place of fish sauce if needed.

Serving Suggestions:

Serve this vegan sambal with stir-fried greens and roasted veggies or as a dipping sauce for vegan spring rolls or tofu dishes.

Wrap-Up:

Sambal Belacan’s bold flavours make it a beloved condiment in Malaysian households. The combination of heat, umami, and citrus is truly irresistible.

4. Vietnam: Tương Ớt

Tương Ớt is Vietnam’s answer to chilli paste, offering a slightly sweet, tangy, and spicy flavour profile. It is a vibrant, mildly spicy chilli sauce made from fresh red chillies, garlic, sugar, vinegar, and salt. It is less intense than other Southeast Asian chilli pastes but adds a subtle heat and a bright, fresh flavour to many Vietnamese dishes. This paste is perfect as a condiment or added to soups and noodles for extra zest.

Flavour Profile:

Mild to medium heat with a sweet and tangy balance of sugar and vinegar.
Light and fresh, often thinner in consistency than other chilli pastes.

Serving Suggestions:

Tương Ớt is commonly drizzled over Pho, served alongside Banh Mi, or used as a dipping sauce for spring rolls or grilled meats.

Ingredients:

5 red chilli peppers
3 cloves garlic
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon fish sauce
1 tablespoon water

Preparation Steps:

Remove the stems from the chillies and chop roughly.
Peel and chop the garlic.

Cooking Instructions:

Blend the chillies, garlic, sugar, vinegar, fish sauce, and water until smooth.
Heat in a pan over medium heat for 2-3 minutes until thickened.

Serving Suggestions:

Tương Ớt is fantastic as a dipping sauce for spring rolls or stirred into Pho to bring extra heat and flavour.

Additional Tips:

For a deeper flavour, add a small amount of fermented soy or shrimp paste.
Use rice vinegar for a more authentic taste.

Vegan/Vegetarian Options:

No changes needed! Tương Ớt is naturally vegan, containing no animal products.

Serving Suggestions:

Use it as a dip for fresh summer rolls, drizzle over stir-fried tofu, or mix into a bowl of Pho for a plant-based twist.

Wrap-Up:

Tương Ớt is a versatile chilli paste that adds a burst of heat and flavour to Vietnamese dishes. Its balance of sweet, sour, and spicy makes it a favourite in many kitchens.

5. Singapore: Sambal Tumis

Sambal Tumis is a slow-cooked version of sambal with a sweet and smoky flavour, commonly found in Singaporean and Malaysian cuisine. It is made with red chillies, garlic, shallots, tamarind, and sometimes shrimp paste. The paste is cooked until it develops a rich, deep flavour and a smooth texture and is an essential component in dishes like Mee Goreng or Nasi Lemak.

Flavour Profile:

Smoky and spicy, with a slight sweetness from sugar and a tangy note from tamarind.
The slow cooking process gives it a rich, concentrated flavour.

Serving Suggestions:

Sambal Tumis is often served with Nasi Lemak, fried noodles, or as a side to fried fish and other seafood. It is also used as a marinade or stir-fry base.

Ingredients:

10 dried red chillies
4 fresh red chillies
1 tablespoon belacan (shrimp paste)
4 cloves garlic
4 shallots
2 tablespoons tamarind paste
2 tablespoons sugar
2 tablespoons oil

Preparation Steps:

Soak dried chillies in warm water for 10 minutes.
Blend soaked chillies, fresh chillies, garlic, and shallots into a smooth paste.

Cooking Instructions:

Heat oil in a pan and sauté the paste for 5-7 minutes until fragrant.
Add belacan, tamarind paste, and sugar. Stir and cook for an additional 5 minutes.
Adjust seasoning with more sugar or tamarind as needed.

Serving Suggestions:

Sambal Tumis is delicious when served with fried rice, grilled fish, or as a topping for Mee Goreng (fried noodles).

Additional Tips:

You can make this paste ahead of time and store it in the fridge for up to a week.
To tone down the heat, use fewer fresh chillies.

Vegan/Vegetarian Substitutes:

Replace shrimp paste with fermented soybean paste or miso.
You can also use tamari or soy sauce for extra umami.

Serving Suggestions:

This vegan sambal can be served with fried tofu, grilled eggplant, or even stirred into noodles for a fiery, plant-based meal.

Wrap-Up:

Sambal Tumis offers a complex, caramelized flavour with layers of spice and sweetness. It is a key element in many Singaporean dishes and a joy to cook with.

6. The Philippines: Siling Labuyo Paste

Siling Labuyo is the Filipino bird’s eye chilli, and its paste packs an intense, fiery punch. This chilli paste is often simple, made with chillies, vinegar, and sometimes garlic, offering a sharp and spicy flavour that elevates grilled meats and fish.

Flavour Profile:

Extremely hot, with a tangy sharpness from vinegar.
Clean, simple flavours with a focus on heat.

Serving Suggestions:

Siling Labuyo paste is often used as a dipping sauce for grilled pork or chicken, added to soups like Sinigang, or mixed into rice dishes for a spicy kick.

Ingredients:

10 Siling Labuyo (bird’s eye chillies)
2 cloves garlic
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons oil

Preparation Steps:

Remove stems from the chillies and chop coarsely.
Peel and chop the garlic.

Cooking Instructions:

Blend chillies, garlic, vinegar, salt, and sugar into a smooth paste.
Heat the oil in a pan and cook the paste for 2-3 minutes.

Serving Suggestions:

Siling Labuyo paste is best served with grilled meats or used as a dipping sauce for fried dishes like Lumpia (spring rolls).

Additional Tips:

If you find the paste too spicy, add more sugar to balance the heat.
Keep in an airtight jar for up to two weeks.

Vegan/Vegetarian Options:

No changes are required as it is already plant-based!

Serving Suggestions:

Serve with grilled vegetables, add to stews for heat, or use as a dipping sauce for vegetable fritters or tofu.

Wrap-Up:

Siling Labuyo paste is the go-to for chilli lovers in the Philippines. Its simplicity allows the natural heat of the chillies to shine through.

7. Korea: Gochujang

Though not Southeast Asian, Gochujang is a beloved staple in Korean cuisine, made from red chilli powder, fermented soybeans, glutinous rice, and salt. It is fermented over time, which gives it a deep, complex flavour with a perfect blend of heat, sweetness, and umami and adds depth to dishes like Bibimbap and Tteokbokki.

Flavour Profile:

Sweet, spicy, and savoury, with a thick, sticky consistency.
The fermentation process adds a rich umami flavour.

Serving Suggestions:

Gochujang is often used as a marinade for meats, a flavouring for soups like Kimchi Jjigae, or as a sauce for popular dishes like Bibimbap.

Ingredients:

1 cup Gochugaru (Korean red chilli flakes)
1 cup glutinous rice flour
1/2 cup fermented soybean powder (meju powder)
1/2 cup barley malt syrup or honey
1/4 cup salt
1/4 cup water

Preparation Steps:

In a pot, combine the glutinous rice flour and water. Cook over low heat, stirring continuously, until it forms a thick paste.
Remove from heat and let the rice mixture cool to room temperature.

Cooking Instructions:

In a large bowl, combine the cooled rice paste with gochugaru, fermented soybean powder, barley malt syrup, and salt. Mix thoroughly until smooth.
Transfer the mixture into an airtight container and ferment it at room temperature for at least 1 month for the flavours to develop.

Serving Suggestions:

Gochujang is a versatile paste that can be used as a marinade for meats like Bulgogi, a flavouring agent for stews like Kimchi Jjigae, or a dipping sauce when mixed with sesame oil and soy sauce.

Additional Tips:

For a quicker version, store-bought gochujang can be used as a base, and you can enhance it with additional garlic, sesame oil, and sugar.
Ensure that the container is airtight during fermentation to avoid contamination.

Vegan/Vegetarian Substitutes:

Purchase vegan Gochujang from Asian grocery stores or speciality markets that exclude fish products.
You can also make your gochujang using fermented soybeans and red chilli powder.

Serving Suggestions:

Gochujang is perfect for marinating tofu, stirring into stews, or drizzling over a plant-based Bibimbap bowl.

Wrap-Up:

Gochujang is the heart of Korean cuisine, offering a unique combination of heat, sweetness, and umami. Its fermented depth brings out a rich flavour in both traditional and fusion dishes, making it a must-have in any pantry.

Conclusion:

Chilli pastes across Southeast Asia and Korea offer a variety of flavours and heat levels, from the fiery simplicity of the Philippines’ Siling Labuyo Paste to the fermented richness of Korea’s Gochujang. The best thing is that with just a few simple substitutions, they can easily be made vegan or vegetarian. Each country’s chilli paste reflects its unique culture and cuisine, making these condiments an essential part of its culinary identity. Whether you are dipping, marinating, or stirring them into dishes, these pastes add bold, complex flavours to any dish, making them essential condiments for both omnivores and plant-based eaters alike.

FAQ: South East Asian Chilli Pastes

Q1. What are Southeast Asian chilli pastes made from?
A1. Southeast Asian chilli pastes are typically made from a blend of chilli peppers, garlic, shallots, and sometimes shrimp paste or fish sauce for added umami. Ingredients vary by region, but the goal is usually a balance of spicy, salty, sweet, and tangy flavours.

Q2. How spicy are these chilli pastes?
A2. The spice level can vary a lot! For example, Thai Nam Prik Pao is relatively mild compared to Sambal Oelek from Indonesia, which is spicier. You can always adjust the spice by adding or reducing the amount used in your dish.

Q3. Can I use these chilli pastes in dishes other than Asian cuisine?
A3. Absolutely! These pastes add flavour to more than just Asian dishes. Try adding a spoonful to soups, marinades, tacos, or even as a spicy spread on sandwiches. They’re versatile and can elevate many types of cuisine.

Q4. Where can I buy Southeast Asian chilli paste?
A4. You can find these pastes in most Asian grocery stores or online. They’re often labelled with their country’s name, like “Thai Nam Prik” or “Indonesian Sambal,” making them easy to locate.

Q5. How should I store chilli paste?
A5. Unopened chilli pastes can be stored in a cool, dry place. Once opened, keep them in the fridge in a tightly sealed container. Most chilli pastes will last several months refrigerated.

Q6. Can I make these chilli pastes at home?
A6. Many chilli pastes can be made at home with simple ingredients like chilli peppers, garlic, and shrimp paste. Homemade versions allow you to customize the spice level and flavour. Recipes are widely available online.

Q7. Do all chilli pastes have shrimp or fish paste?
A7. No, not all of them include seafood ingredients. Some chilli pastes, like sambal oelek, are purely chilli-based and suitable for vegetarians and vegans. Always check the ingredients if you have dietary restrictions.

Q8. What are some popular dishes that use chilli paste?
A8. Chilli pastes are used in a variety of dishes. Thai Nam Prik is often paired with rice and vegetables, while sambal is common in Indonesian stir-fries. They’re also used in soups, marinades, and as dipping sauces, adding a flavour kick to many Southeast Asian meals.