Chilli jam

Chilli jam

By
From
East
Makes
315 g
Photographer
Leanne Kitchen

What we know as ‘chilli jam’ the Thais call nam prik pao, and it’s one of those incredible substances that can turn anything into a flavoursome meal. Used as a condiment with all sorts of dishes, it can also be used as an ingredient in soups, stir-fries and noodle dishes.

Ingredients

Quantity Ingredient
3 teaspoons tamarind pulp
60ml boiling water
10 garlic cloves, finely chopped
125ml vegetable oil
6 red asian shallots, finely chopped
8 large dried red chillies, chopped
80g dried shrimp
1 teaspoon gapi (thai shrimp paste)
2 1/2 tablespoons shaved palm sugar

Method

  1. Combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve to extract as much liquid as possible. Discard the solids.
  2. In a wok over medium heat, cook the garlic in the oil, stirring often, until light golden. Using a slotted spoon, transfer the garlic to a bowl, reserving the oil in the wok. Add the shallots to the wok and fry for 6 minutes or until golden, then transfer to the bowl with the garlic using a slotted spoon. Add the dried chillies to the oil and fry for 3 minutes or until they darken. Using a slotted spoon, transfer to the bowl with the garlic and shallots, reserving the oil in the wok.
  3. Grind the dried shrimp in an electric spice grinder then combine with the gapi, cooled garlic, shallots and chillies in a food processor and process to a coarse paste.
  4. Remove all but 60 ml of the oil from the wok and return to medium heat. Add the processed mixture to the wok with the sugar and tamarind liquid and stir to mix well. Cook, stirring, for 3–4 minutes or until very thick and fragrant. Remove from the heat and leave to cool. Chilli jam will keep in an airtight container in the refrigerator for up to 1 month.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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