Name: Nam Prik Pao (Thai chilli jam)
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
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)

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)

heat oil in pan

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

Repeat as above with shallots and then with chillies

Put chillies, garlic and shallots into mixer/blender.

Add 30ml of frying oil and blend into paste

Pour mixture into a small pan - cook for 2 mins

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

Don't let it burn

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

Enjoy!

Ingredients