Nam Prik Pao | Thai Roasted Chili Jam | Kitchenstagram
Sweet, spicy and irresistibly flavourful, Nam Prik Pao, also known as Thai Roasted Chili Jam, is a quintessential ingredient in Asian cuisine. In Thai cuisine, Nam Prik Pao is more than just a condiment; it’s a a symbol of culinary tradition and creativity. Its bold flavours and endless versatility make it a staple in the kitchens round the world, whether you’re seasoned chef or an adventurous home cook, this versatile condiment is a must-have in your culinary arsenal. Its complex taste profile adds depth to a variety of dishes, from traditional Thai soups and stir-fries to unconventional pairings like sandwiches and salads. Once you’ve tested its fiery sweetness, you’ll wonder how you ever cooked without it.
Nam Prik Pao’s versatility knows no bounds. It’s not just a condiment; it’s a flavour enhancer, a secret weapon in the kitchen. Its rich, savoury-sweet profile elevates dishes like the iconic tom yum goong soup and classic cashew chicken stir-fry to new heights of deliciousness. But its uses extend far beyond traditional Thai fare. Spread it on toast for an afternoon snack, incorporate it into salad dressings, or use it a marinade for grilled meats. The possibilities are limited only by your imagination.
At its core, Nam Prik Pao is more than just a chili jam. Its thick, jam-like consistency comes from a careful blend of ingredients, including dried chilies, garlic, shallots, dried shrimp, tamarind, palm sugar and shrimp paste. The name “Pao” refers to the crucial step of charring these ingredients before they’re transformed into a paste. This process intensifies their flavours, giving Nam Prik Pao its distinctive taste.
While traditional recipe call for pounding the ingredients by hand in a mortar and pestle, modern methods streamline the process without sacrificing flavour. By quickly charring the ingredients and then using a spice grinder and a food processor, you can whip up a batch of Nam Prik Pao in minutes. The key is to take your time cooking the paste down with plenty of oil, allowing the flavours to meld and the sugars to caramelize. The result is a luscious, aromatic paste that strikes the perfect balance between savory, sweet and spicy.
Once you’ve made a batch of Nam Prik Pao, you’ll find yourself reaching for it again and again. Its long shelf life means you can keep it in the fridge for up to six months, ready to add a burst of flavour to any dish at a moment’s notice. And because it’s homemade, you can customize it to suit your taste preferences, whether you prefer it extra spicy or subtly sweet.
why you’ll love this recipe?
Charring chilies and aromatics enriches the paste with smoky nuances.
Cooking Nam Prik Pao in oil yields a jammy texture, enhancing flavour depth by unlocking fat-soluble aromas and extending self life by removing moisture.
The addition of palm sugar contributes a nuanced smokiness and butterscotch sweetness, perfectly complemented by the umami richness of dried shrimp.
Ingredients
8 nos. Lavangi chili or Any spicy dried red Chili
12 nos. Kashmiri chili or any mild dried red chili
8 nos. Asian red shallots, roughly chopped
15 nos. Garlic clove
2 tbsp Dried Shrimp
1/4 tsp Shrimp paste
80 gm Palm sugar
2 tbsp Tamarind Concentrate
1 tbsp Fish Sauce
1/4 cup Vegetable Oil
Preparation
- Step 1: Cut the chilies in small pieces and empty out some of the seeds for the spicier jam. For a less spicy jam remove all the seeds and pith.
- Step 2: Dry roast the chilies in a wok or frying pan over medium heat until they are charred at the edges and smell smokey. Remove from the pan and set aside.
- Step 3: In the same pan add shallots and garlic cloves and dry roast, stirring constantly, until they are charred at the edges. Remove from the pan and set aside.
- Step 4: Transfer the roasted chilies in a grinder or a mortar and pestle, grind the chilies into a fine powder. Keep aside.
- Step 5: In a blender or food processor, add dry roasted shallots and garlic, chili powder, dried shrimp, shrimp paste, tamarind Concentrate, palm sugar and fish sauce. Grind all the ingredients into a fine paste. If it needs more liquid to grind into a smooth paste add oil and grind to a fine jammy consistency.
- Step 6: Heat vegetable oil in a wok or frying pan over medium heat. Add the chili paste and cook over low heat, stirring constantly, for about 10-12 minutes.
- Step 7: Once the chili paste is a deep dark colour and a jammy consistency, transfer to a glass jar. The jam can be stored in the fridge for 6 months and in the freezer for indefinitely.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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