THAI CHILLI JAM RECIPE | GOOD FOOD
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
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 ...
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
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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SWEET CHILLI JAM RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Condiment
Cuisine British
Calories 857 calories per serving
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
ASIAN CHILLI JAM RECIPE | FOODACIOUSLY
From foodaciously.com
Reviews 4.8
Total Time 60 minutes
Cuisine Asian
Calories 52 calories per serving
- Transfer the jam into clean jars and leave to cool down completely before serving.
SWEET CHILLI JAM RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Condiment
Cuisine British
Calories 857 calories per serving
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
SWEET & TANGY CHILLI JAM - MARION'S KITCHEN
From marionskitchen.com
- Soak the dried chillies in boiling water for 10-15 minutes or until softened. Then squeeze out the excess water and place the chillies in the bowl of a food processor. Add the fresh chilli, onion, garlic, lemongrass and ginger. Process to a medium coarse paste. Heat the oil in a wok over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes. Add the sugar, tamarind and ½ cup water. Reduce heat to low. Cook, stirring often for 15 minutes or until the water has evaporated and the mixture is dark and jammy. Stir through the fish sauce. Allow to cool slightly before transferring to a sterilised jar. Store in the fridge for up to 1 month. NOTES: Use your chilli jam as an all-purpose condiment. I love it with fried rice or noodles. You can add it to a stir-fry or use it to marinate meats. Try out my Chicken & Chilli Jam Traybake!
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