Thai Chilli Jam – Nam Prik Pao. This is a staple ingredient in any Thai kitchen, and now you can make it at home! This chili paste (or chili jam) is delicious as a spread, and it is also a. If you loved my chilli oil recipe then you'll love this chilli jam.
This method yields a smokier, "nuttier" jam the taste of which resembles that of commercial Nam Prik Pao except it's fresher and more flavorful. This classic chili paste is super versatile. We use it in the famous tom yum goong soup, we add it to stir-fries like this classic cashew chicken, and we even use it in a salad dressing like in this wing bean salad! This Tasty Thai Chilli Jam – Nam Prik Pao using 13 simple ingredients and 1 simple steps. This is guide how achieve delicious meal.
Ingredients of Thai Chilli Jam – Nam Prik Pao
- You need of [Chilli Paste] – processed in a blender.
- Prepare 20 g of Dried Chillies (deseed, rehydrate).
- Prepare 50 g of Garlic.
- You need 40 g of Shallots.
- Prepare 30 g of Dried Shrimp.
- Prepare 1 Tbsp of Shrimp Paste.
- You need 2 Tbsp of Palm Sugar.
- Prepare 1 Tbsp of Fish Sauce.
- It’s of [Tamarind Extract].
- It’s 1 cup of Boiling Water.
- It’s 2 Tbsp of Tamarind Paste.
- Prepare of [Frying].
- Prepare as needed of Cooking Oil.
Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Add the chilli powder, dried shrimp, tamarind, fish sauce, palm sugar and shrimp paste.
Thai Chilli Jam – Nam Prik Pao step by step
- COOK: in a wok, add 3 Tbsp Of Cooking Oil until hot. Cook the Chilli Paste until the oil separates. Then add the Tamarind Extract and continue to cook until it thickens..
Process to a fine jam consistency. Add a little bit of oil if the mixture is too dry for your food processor. Nam prik pao means 'roasted chilli paste'. It is however, very definitely more a jam than a paste. Whether you use this nam prik pao as a dip, a spread, or an ingredient, you can rest easy knowing you're getting authentic Thai flavours but with no animal ingredients.