Nam Prik Pao (Thai chilli jam)

AuthorElisa Booker
RatingDifficultyIntermediate

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

Yields1 Serving
Prep Time10 minsCook Time26 minsTotal Time36 mins

 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)

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)

10

Enjoy!

Ingredients

 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)

Directions

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)

10

Enjoy!

Nam Prik Pao (Thai chilli jam)

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