THAI CHILI JAM RECIPES

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THAI CHILLI JAM RECIPE | GOOD FOOD



Thai chilli jam Recipe | Good Food image

Hot and tangy, this is great tossed in a green mango and cucumber salad or served with grilled calamari and fish.

Provided by Brigitte Hafner

Categories     Side Dish

Total Time 30 minutes

Yield MAKES about 1 1/2 cups

Number Of Ingredients 12

1/2 cup vegetable oil
6 red onions, peeled and sliced
10 red birds-eye chillies, roughly chopped*
6 cloves of garlic, peeled and thickly sliced
2 knobs of ginger, peeled and chopped
100g dried shrimp**
3 tbsp tamarind puree**
70g palm sugar, grated or chopped (use brown sugar if unavailable)
2 tbsp fish sauce
1/4 cup water
*To make the jam less hot, discard the seeds and membrane **
Dried shrimp and tamarind puree can be bought at Asian supermarkets

Steps:

  • Heat the oil in a wok and add the onion. Cook, stirring, over a medium heat for several minutes until golden brown.

    Add the chopped chillies, garlic and ginger and cook, stirring, for another few minutes. It should be a deep golden colour.

    Add the dried shrimp, cook for a few minutes then add the tamarind puree, palm sugar and fish sauce. Stir to combine and cook for another few minutes to dissolve the sugar and cook out the tamarind.

    Remove from the heat and place the mixture in a food processor. Blend until you have a paste. You will need to add about 1/4 cup of water to help bring everything together.

    The jam keeps very well in a jar in the refrigerator, covered with a little oil.

HOW TO: THAI ROASTED CHILLI JAM (NAM PRIK PAO) - MARION'S ...



How To: Thai Roasted Chilli Jam (Nam Prik Pao) - Marion's ... image

Sweet, spicy, nam prik pao – or Thai chilli jam – is a definite must if you’re serious about Asian cooking. It’s fantastic as a condiment, added to a stir-fry or tom yum soup… even spread on top of bread for an afternoon snack! Rustle yourself up a batch quicksmart, then store in the fridge for up to six months. 

Provided by MARIONSKITCHEN.COM

Yield Makes 1 cup

Number Of Ingredients 9

12 large dried red chillies
2 tbsp (about 20g/0.7oz) dried shrimp
12 garlic cloves, roughly chopped
6 small Asian red shallots, roughly chopped
2 tbsp tamarind concentrate
1 tbsp fish sauce
80g (3 oz) palm sugar, finely shaved
¼ tsp shrimp paste
¼ cup vegetable oil

Steps:

  • Cut the chillies in half and empty out as many of the seeds as possible. Discard the seeds. Use scissors to cut the chillies into small pieces. Cook the chillies in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Transfer the chillies to a coffee grinder and grind to a fine powder. Set aside for later. Place the dried shrimp in the coffee grinder and grind until fine and fluffy. Set aside for later. Cook the garlic and shallots in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Then transfer the garlic and shallots to a food processor. Add the chilli powder, dried shrimp, tamarind, fish sauce, palm sugar and shrimp paste. Process to a fine jam consistency. Add a little bit of oil if the mixture is too dry for your food processor to blend properly. Heat the vegetable oil in a wok or frying pan over medium heat. Add the chilli paste and cook for about 10 minutes being careful to monitor the heat so the paste doesn’t burn. Also, keep stirring the mixture. Once the paste is a deep dark colour and a jammy consistency, transfer to a jar. The jam can be used straight away or stored in the fridge for up to 6 months.

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