Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, thai chilli jam - nam prik pao. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Thai Chilli Jam - Nam Prik Pao is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Thai Chilli Jam - Nam Prik Pao is something that I have loved my whole life.
Transfer the chili paste into a pot or a wok along with any remaining vegetable oil. 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.
To begin with this particular recipe, we must first prepare a few ingredients. You can have thai chilli jam - nam prik pao using 13 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Thai Chilli Jam - Nam Prik Pao:
- Get [Chilli Paste] - processed in a blender
- Make ready 20 g Dried Chillies (deseed, rehydrate)
- Get 50 g Garlic
- Get 40 g Shallots
- Take 30 g Dried Shrimp
- Make ready 1 Tbsp Shrimp Paste
- Take 2 Tbsp Palm Sugar
- Make ready 1 Tbsp Fish Sauce
- Get [Tamarind Extract]
- Make ready 1 cup Boiling Water
- Make ready 2 Tbsp Tamarind Paste
- Prepare [Frying]
- Prepare as needed Cooking Oil
Add a little bit of oil if the mixture is too dry for your food processor. Nam Prik Pao (Thai Chili Jam) Recipe by Leela Punyaratabandhu, author of Simple Thai Food: Classic Recipes from the Thai Kitchen. This method yields a smokier, "nuttier" jam the taste of which resembles that of commercial Nam Prik Pao except it's fresher and more flavorful. 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.
Steps 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.
It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes. 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;. Nam prik pao means 'roasted chilli paste'. It is however, very definitely more a jam than a paste.
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