Thai Chili Jam (Nam Prik Pao)
By Steve DunnPublished on January 10, 2019
Time
35 minutes
Yield
Serves 16 to 20 (Makes ¾ cup)
Ingredients
½ cup vegetable oil 2 large shallots, sliced thin4 large garlic clove, sliced thin10 dried arbol chiles, stemmed, halved lengthwise, and seeds reserved2 tablespoons packed brown sugar 3 tablespoons lime juice, plus extra for seasoning (2 limes)2 tablespoons fish sauce, plus extra for seasoning
Before You Begin
Slice the shallots to a consistent thickness to ensure even cooking. For a spicier jam, add more chile seeds.
Instructions
- Set fine-mesh strainer over heatproof bowl. Heat oil and shallots in medium saucepan over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to second bowl. Add garlic to hot oil and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using slotted spoon, transfer garlic to bowl with shallots. Add arbols and half of reserved seeds to hot oil and cook, stirring constantly, until arbols turn deep red, 1 to 2 minutes. Strain oil through prepared strainer into bowl; reserve oil and transfer arbols to bowl with shallots and garlic. Do not wash saucepan.
- Process shallot mixture, sugar, and lime juice in food processor until thick paste forms, 15 to 30 seconds, scraping down sides of bowl as needed.
- Return paste to now-empty saucepan and add fish sauce and 2 tablespoons reserved oil. Bring to simmer over medium-low heat. Cook, stirring frequently, until mixture is thickened and has jam-like consistency, 4 to 5 minutes. Off heat, season with extra lime juice, extra fish sauce, and salt to taste. (Jam can be refrigerated for up to 1 month.)
Time
35 minutesYield
Serves 16 to 20 (Makes ¾ cup)Ingredients
½ cup vegetable oil
2 large shallots, sliced thin
4 large garlic clove, sliced thin
10 dried arbol chiles, stemmed, halved lengthwise, and seeds reserved
2 tablespoons packed brown sugar
3 tablespoons lime juice, plus extra for seasoning (2 limes)
2 tablespoons fish sauce, plus extra for seasoning
Ingredients
½ cup vegetable oil
2 large shallots, sliced thin
4 large garlic clove, sliced thin
10 dried arbol chiles, stemmed, halved lengthwise, and seeds reserved
2 tablespoons packed brown sugar
3 tablespoons lime juice, plus extra for seasoning (2 limes)
2 tablespoons fish sauce, plus extra for seasoning
Ingredients
½ cup vegetable oil
2 large shallots, sliced thin
4 large garlic clove, sliced thin
10 dried arbol chiles, stemmed, halved lengthwise, and seeds reserved
2 tablespoons packed brown sugar
3 tablespoons lime juice, plus extra for seasoning (2 limes)
2 tablespoons fish sauce, plus extra for seasoning
Why This Recipe Works
The sweet, savory, and spicy condiment called Nam prik pao is the classic garnish for guay tiew tom yum goong, but it's too good to be relegated to a single use. Thai cooks also use it on fried eggs, noodles, and white rice; in stir-fries; or even as a sandwich spread.
Before You Begin
Slice the shallots to a consistent thickness to ensure even cooking. For a spicier jam, add more chile seeds.
Instructions
- Set fine-mesh strainer over heatproof bowl. Heat oil and shallots in medium saucepan over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to second bowl. Add garlic to hot oil and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using slotted spoon, transfer garlic to bowl with shallots. Add arbols and half of reserved seeds to hot oil and cook, stirring constantly, until arbols turn deep red, 1 to 2 minutes. Strain oil through prepared strainer into bowl; reserve oil and transfer arbols to bowl with shallots and garlic. Do not wash saucepan.
- Process shallot mixture, sugar, and lime juice in food processor until thick paste forms, 15 to 30 seconds, scraping down sides of bowl as needed.
- Return paste to now-empty saucepan and add fish sauce and 2 tablespoons reserved oil. Bring to simmer over medium-low heat. Cook, stirring frequently, until mixture is thickened and has jam-like consistency, 4 to 5 minutes. Off heat, season with extra lime juice, extra fish sauce, and salt to taste. (Jam can be refrigerated for up to 1 month.)
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