Nam Prik Pao (Thai Chili Jam)

A dense, oily paste with a deep, dark red hue. The powerful aroma of fried garlic and roasted chilies blends with the richness of palm sugar. The oil rises to the surface, signaling a well-executed reduction.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 473
• Protein: 4 g
• Carbs: 30 g
• Fat: 38 g

Ingredients

• 150 ml Peanut oil ( for frying )
• 100 g Shallot ( finely sliced )
• 50 g Garlic ( minced )
• 50 g Hot chili pepper ( dried )
• 1 tbsp shrimp paste ( fermented )
• 3 tbsp palm sugar ( grated )
• 2 tbsp fish sauce ( raw )
• 2 tbsp tamarind paste ( diluted )
• 40 g Dried shrimp ( rinsed and dried )

Instructions

1. Frying the aromatics

   In a pan with oil, brown the sliced garlic, shallots, and dried shrimp separately. They should be crispy and bronze-colored without burning. Drain them carefully.

2. Roasting the chilies

   Dry roast the chilies in the pan until they slightly blacken and release a pungent aroma. The skin should become brittle.

3. Grinding and mixing

   Grind the garlic, shallots, dried shrimp, and chilies into a grainy paste. Stir in the shrimp paste. The mixture should be homogeneous and dark.

4. Final reduction

   Return the paste to the pan with the palm sugar, fish sauce, and tamarind. Let it simmer over low heat until the sauce coats the spoon and the oil separates from the mass.

Chef's tips

• The frying oil should be hot but not smoking to avoid burning the garlic.
• If the paste is too dry, add a bit of the shallot frying oil.
• The final color should be a very dark ruby red.

Storage

Keeps for 1 month in an airtight jar in the refrigerator, covered with a thin layer of oil.