
Nam Prik Pao (Thai chilli jam)
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
heat oil in pan
- 2
Add garlic until crispy and brown, remove with slotted spoon and drain on paper towel
- 3
Repeat as above with shallots and then with chillies
- 4
Put chillies, garlic and shallots into mixer/blender.
- 5
Add 30ml of frying oil and blend into paste
- 6
Pour mixture into a small pan - cook for 2 mins
- 7
Add all remaining ingredients and simmer gently, mixing regularly, until you have a thick jam-like sauce (around 15 mins)
- 8
Don't let it burn
- 9
Store in air tight container in fridge for up to a month (oil will separate but no need to remove)
Category: Uncategorized
Comments (0)
No comments yet. Be the first to comment!
Leave a Comment