Nam Prik Pao (Thai chilli jam)

By Elisa Booker

April 17, 2018

Sweet, fiery, sticky roasted chilli paste. Taken from Jackie Kearney's original recipe.

  • Prep: 10 mins
  • Cook: 26 mins
  • Yields: about 400ml


250ml oil (I used rapeseed)

30g garlic cloves thinly sliced

60g shallots thinly sliced

30g dried chillies - soaked in boiling water for 20 mins and chopped

1 tsp tamarind paste dissolved in 50ml water

100g soft brown sugar

2 Tbsp fish sauce (or tamari or vegan worcs sauce)


1heat oil in pan

2Add garlic until crispy and brown, remove with slotted spoon and drain on paper towel

3Repeat as above with shallots and then with chillies

4Put chillies, garlic and shallots into mixer/blender.

5Add 30ml of frying oil and blend into paste

6Pour mixture into a small pan - cook for 2 mins

7Add all remaining ingredients and simmer gently, mixing regularly, until you have a thick jam-like sauce (around 15 mins)

8Don't let it burn

9Store in air tight container in fridge for up to a month (oil will separate but no need to remove)



1 Review

Suzy Mahony

September 19, 2018

I love this, it is delicious!

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