Thai Chili Jam (Nam Prik Pao)
This is not a fruit-based preserve. It is a savory, umami-heavy paste that keeps in the cupboard for weeks. When the chilies and garlic turn dark and the oil begins to float clearly on the surface, you have reached the finish line.
Control the heat level through the chilies.
Use mild dried chilies for a sweet-focused paste, or add Thai bird's eye chilies if you want the burn to linger. Keep a fan running, as frying dried chilies creates pungent fumes.
- mortar and pestle
- heavy-bottomed wok or skillet
- silicone spatula
What goes in.
- 1 cupdried Thai chilies, stemmed
- 1/2 cupgarlic cloves, peeled
- 1/2 cupshallots, peeled and roughly chopped
- 1/4 cupdried shrimp, soaked in warm water for 10 minutes
- 1/3 cuppalm sugar, finely chopped
- 2 tbsptamarind concentrate
- 2 tbspfish sauce
- 1/2 cupneutral oil
Watching for the separation
The cooking process is finished only when the oil separates from the paste and bubbles clearly on the surface. If it still looks like a unified sludge, it needs more heat and time.
The method.
Toast the solids
Place chilies, garlic, and shallots in a dry skillet over medium heat. Char them until they are blistered and fragrant, about 5-7 minutes. Remove and let cool.
Pound the base
Using the mortar and pestle, grind the toasted chilies, garlic, and shallots into a coarse paste. Add the drained dried shrimp and continue pounding until the mixture is broken down but still retains some texture.
Fry the paste
Heat the oil in your wok over medium-low heat. Add the paste. It will splatter initially; stir constantly to prevent burning.
Season and thicken
Once the paste darkens, add the palm sugar, tamarind, and fish sauce. Continue stirring until the sugar dissolves and the oil pulls away from the paste, turning a vibrant, dark red.
Cool and store
Transfer to a clean glass jar. Let it cool completely before sealing. It will thicken significantly as it sets.
Other turns to take.
Vegetarian
Omit the dried shrimp and replace the fish sauce with a high-quality light soy sauce or extra salt.
Extra Smoky
Add one teaspoon of roasted chili powder toward the end of the cooking process.
When it doesn't go to plan.
If the paste sticks to the pan during frying, add an extra tablespoon of oil.
Do not use a blender; the friction heats the aromatics prematurely and ruins the texture.
Store in the refrigerator if you intend to keep it for longer than a month.
The ones that keep coming up.
Why is my paste turning brown instead of red?
You likely scorched the chilies or garlic. Use lower heat and keep the paste moving constantly.
Can I replace palm sugar with brown sugar?
Yes, though the result will be slightly thinner and lack the molasses-like depth of palm sugar.
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