THAI CHILI JAM
The sweet, savory, and spicy condiment called Nam prik pao is the classic garnish for tom yum noodles, but it's too good to be relegated to one single use.
Provided by America's Test Kitchen
Categories Condiments
Time 1h
Number Of Ingredients 7
Steps:
- Set a fine-mesh strainer over a heatproof bowl. In a medium saucepan over medium-high heat, warm the oil and shallots, stirring frequently, until shallots are deep golden brown, 8 to 10 minutes.☞TESTER TIP: Keep a close eye on the shallots. Once they start browning, they color very quickly.
- Using a slotted spoon, move the shallots to a second bowl. Add garlic to hot oil in saucepan and cook, stirring constantly, until golden brown, 1 to 2 minutes. Using a slotted spoon, dump the garlic into the bowl with the shallots.
- Add the arbol chiles and half of the reserved seeds to the hot oil and cook, stirring constantly, until the chiles turn deep reddish brown, about 1 minute. Pour oil through the prepared strainer and into the bowl; reserve oil and add the chiles to the bowl with the shallots and garlic. Do not wash saucepan.
- In a blender or mini food processor, blend the shallot mixture, sugar, and lime juice until a thick paste forms, 45 to 60 seconds, scraping down sides of container as needed. If the mixture isn't blending well, drizzle in a little extra lime juice.
- Return the paste to the now-empty saucepan, add the fish sauce and 2 tablespoons of reserved oil. Bring to a simmer over medium-low heat. Cook, stirring frequently, until the mixture is thickened and has a jam-like consistency, 4 to 5 minutes. Remove from the heat.
- Season with extra lime juice, extra fish sauce, and salt, to taste. (Jam can be refrigerated for up to 1 month.)
Nutrition Facts : ServingSize 1 tablespoon, Calories 117 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 285 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g
SWEET CHILLI JAM
This has a kick, but won't blow your head off, and goes well with any selection of cold cuts of meat
Provided by Barney Desmazery
Categories Condiment
Time 1h20m
Yield Makes 4 small jars
Number Of Ingredients 7
Steps:
- Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.
Nutrition Facts : Calories 857 calories, Fat 1 grams fat, Carbohydrate 220 grams carbohydrates, Sugar 218 grams sugar, Protein 5 grams protein, Sodium 0.34 milligram of sodium
NAM PRIK PAO (CHILE JAM)
In this recipe, from Pim Techamuanvivit of Kin Khao, fried chiles, garlic and shallots are ground to a paste and simmered with shrimp paste, palm sugar, tamarind and fish sauce in this addictively sweet-and-not-too-spicy condiment.
Provided by Mark Bittman
Time 30m
Yield About 1 pint
Number Of Ingredients 8
Steps:
- Combine the tamarind paste with 1/2 cup very hot water, and break up the paste with a spoon or your fingers; soak for a few minutes, breaking up the paste a few more times if needed. Push the mixture through a mesh strainer with the back of a spoon; set aside the pulp that passes through the strainer, and discard what remains inside the strainer. Stem and seed the chiles.
- Heat the oil in a wok or large skillet over medium-high heat until hot but not quite smoking. Add the chiles, and cook, stirring, for 15 to 20 seconds, making sure they don't burn. Remove with a slotted spoon, and transfer to a plate.
- Add the garlic to the oil, and fry, stirring frequently, until just golden brown. (It will continue to brown after it's out of the oil, so don't go too dark now.) Transfer to the plate with the chiles. Fry the shallots until golden brown, and transfer to the plate. Turn off the heat, leaving the oil in the pan. Transfer the chiles, garlic and shallots to a food processor; pulse, scraping down the sides as necessary, until the mixture turns into a paste (no need to make it totally smooth).
- Turn the heat under the pan to medium. Add the shrimp paste, and cook, stirring and breaking it up, for about a minute or 2. Add the palm sugar, and cook, stirring, until it dissolves. Add the chile, garlic and shallot mixture, the tamarind pulp and 2 tablespoons of the fish sauce. Stir to combine, turn the heat to low and cook, stirring occasionally so the bottom of the pan doesn't burn, until it thickens slightly, 2 or 3 minutes. Taste the mixture; if it still needs salt, add more fish sauce, a little at a time.
- You can store the jam (and the oil) in a jar in the fridge or freezer; use it in stir-fries or soups, spoon it on top of rice or noodles, spread it on toast or use it as the base for the yum yai dressing (recipe online).
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 10 grams
More about "thai chili jam recipes"
THAI CHILLI JAM RECIPE | GOOD FOOD
From goodfood.com.au
Servings 1.5Total Time 30 minsCategory Side Dish
- Heat the oil in a wok and add the onion. Cook, stirring, over a medium heat for several minutes until golden brown.
- Add the chopped chillies, garlic and ginger and cook, stirring, for another few minutes. It should be a deep golden colour.
- Add the dried shrimp, cook for a few minutes then add the tamarind puree, palm sugar and fish sauce. Stir to combine and cook for another few minutes to dissolve the sugar and cook out the tamarind.
- Remove from the heat and place the mixture in a food processor. Blend until you have a paste. You will need to add about 1/4 cup of water to help bring everything together.
THAI CHILI JAM (NAM PRIK PAO) RECIPE - TODAY.COM
From today.com
4.4/5 (12)Category Dips And SpreadsAuthor Pepper TeigenTotal Time 40 mins
- 1. In a large skillet, heat 1/4 cup of the oil over medium-high heat until shimmering hot. Add the garlic and shallots and fry, stirring occasionally, until lightly browned and crisp, about 2 minutes.
- 2. Add the dried shrimp and fry until the shrimp turn dark in color and become fragrant, about 2 minutes more. Remove the pan from the heat and let everything cool slightly, then scrape the mixture (along with the oil) into a blender or food processor.
- 3. Without wiping it out, return the pan to medium-low heat. Add the red chiles and toast until they darken in color and become brittle, 3-4 minutes, making sure they don't burn (when they start to smell roasty and fragrant, you're about there). Immediately transfer the chiles to the blender.
- 4. Add the brown sugar, tamarind paste, fish sauce, anchovy paste, and 1/2 cup warm water to the blender and blend until smooth.
HOW TO: THAI ROASTED CHILLI JAM (NAM PRIK PAO)
From marionskitchen.com
5/5 (1)
NAM PRIK PAO | THAI CHILI JAM RECIPE | QUICK AND EASY
From wokpeppertweezers.com
CHILLI JAM | JAMIE OLIVER RECIPES
From jamieoliver.com
THAI CHILI JAM | AUTHENTIC THAI FLAVORS & HEALTHY …
From thaichilijam.com
THAI CHILI JAM RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
~THAI LIME-GREEN CHILI JAM RECIPE~ - EASY RECIPES
From recipegoulash.cc
THAI CHILI JAM SALMON & RICE BAKE - THAT SPICY CHICK
From thatspicychick.com
THAI CHILLI JAM (NAM PRIK PAO) - MARION'S KITCHEN - YOUTUBE
From youtube.com
THAI CHARRED CHILI JAM (NAM PRIK PAO) RECIPE BY CHEF JAMES …
From topasianchefs.com
THAI SWEET CHILI JELLY RECIPE - SERIOUS EATS
From seriouseats.com
THAI CHILI JAM (NAM PRIK PAO) RECIPE - FOOD HOUSE
From foodhousehome.com
HOMEMADE THAI CHILLI JAM IS SERIOUS NOMS | MARION'S KITCHEN
From marionskitchen.com
THAI CHILLI JAM CHICKEN - AYAM
From ayam.com
THAI CHILI JAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THAI CHILI JAM (NAM PRIK PAO) | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love