Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, thai chilli jam - nam prik pao. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
If you loved my chilli oil recipe then you'll love this chilli jam. It's Thai nam prik pao and it's a condiment we use for making tom yum soup, stir-fries. Nam Prik Pao (Thai Chili Jam) Recipe by Leela Punyaratabandhu, author of Simple Thai Food: Classic Recipes from the Thai Kitchen.
Thai Chilli Jam - Nam Prik Pao is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Thai Chilli Jam - Nam Prik Pao is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook thai chilli jam - nam prik pao using 13 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Thai Chilli Jam - Nam Prik Pao:
- Prepare [Chilli Paste] - processed in a blender
- Make ready 20 g Dried Chillies (deseed, rehydrate)
- Prepare 50 g Garlic
- Get 40 g Shallots
- Make ready 30 g Dried Shrimp
- Take 1 Tbsp Shrimp Paste
- Get 2 Tbsp Palm Sugar
- Get 1 Tbsp Fish Sauce
- Get [Tamarind Extract]
- Make ready 1 cup Boiling Water
- Get 2 Tbsp Tamarind Paste
- Prepare [Frying]
- Make ready as needed 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.
Instructions to make Thai Chilli Jam - Nam Prik Pao:
- 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.
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