Nam Prik Pao (Thai chilli jam)

Nam Prik Pao (Thai chilli jam)

Rating

Difficulty

Intermediate

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

Ingredients

Yields
  • 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
  • 1tsptamarind paste dissolved in 50ml water
  • 100g soft brown sugar
  • 2Tbspfish sauce (or tamari or vegan worcs sauce)

Instructions

  1. 1

    heat oil in pan

  2. 2

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

  3. 3

    Repeat as above with shallots and then with chillies

  4. 4

    Put chillies, garlic and shallots into mixer/blender.

  5. 5

    Add 30ml of frying oil and blend into paste

  6. 6

    Pour mixture into a small pan - cook for 2 mins

  7. 7

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

  8. 8

    Don't let it burn

  9. 9

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

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