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DISH NAME : NAM PRIK PAO (THAI CHILLI JAM)
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Description
Nam prik pao is roasted chilli paste.Though it is called jam, it is not literally jam as the sweet jam one applies on bread. Rather it can be called a savory jam. it is used in stir fries, salads, as dip etc.
Note
1) The original Thai chilli jam, uses shrimp paste which i did not use. Also dried shrimps was considerably reduced to 1 tablespoon, due to the overpowering smell and taste of dried shrimps.
| Quantity | Name |
|---|---|
| 0.5 Cup | Dried red chillies |
| 0.25 Cup | Garlic, sliced |
| 2 Tbsp. | Shallots sliced |
| 0.25 Cup | Jaggary / palm sugar |
| 1 Tbsp. | Tamarind paste |
| 1 Tbsp. | Fish sauce |
| 0.25 Cup | Water |
| 4 Tbsp. | oil (flavorless) |
| 0.25 Cup | Oil for frying |
| 1 Tbsp. | Dried prawns / shrimps |
Method
1) Heat oil for frying.
2) Fry shallots and garlic seperately till golden brown and crisp.
3) In the same oil, fry dried prawns. Remove.
4) In a pan dry roast (without oil) chillies till they are warm. Do not burn.
5) Blend garlic, shallots, prawn and chillies to a fine paste, using very little water.
6) Heat 2 tbsp. oil. Fry the chilli paste till it is done and a jam like consistency is obtained.
7) When cool store in glass bottles. Do not drain off oil.
8) keep in fridge. Will keeep for a couple of months.
Serving Suggestions
It is used in stir fries, Thai fried rice, on toast etc.