Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai chilli jam - nam prik pao. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Thai Chilli Jam - Nam Prik Pao is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Thai Chilli Jam - Nam Prik Pao is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook thai chilli jam - nam prik pao using 13 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Thai Chilli Jam - Nam Prik Pao:
- Make ready [Chilli Paste] - processed in a blender
- Get 20 g Dried Chillies (deseed, rehydrate)
- Make ready 50 g Garlic
- Make ready 40 g Shallots
- Prepare 30 g Dried Shrimp
- Take 1 Tbsp Shrimp Paste
- Make ready 2 Tbsp Palm Sugar
- Take 1 Tbsp Fish Sauce
- Take [Tamarind Extract]
- Prepare 1 cup Boiling Water
- Take 2 Tbsp Tamarind Paste
- Make ready [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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