Thai chilli jam recipe by Brent Owens - Put the sugar and 125 ml water in a large saucepan over medium heat. Add dried shrimp and continue to cook to develop the flavours, about another 5 minutes. In a large frying pan, add cooking oil over medium-high heat. After frying the shallots, garlic, chilli and dried shrimp, spread them over a wide surface area to ensure the residual heat escapes evenly. Carefully add the tamarind water and continue stirring until well-combined. Do not over-fry the shallots as they tend to continue cooking over residual heat. This is a staple ingredient in any Thai kitchen, and now you can make it at home! Additionally, the chilli jam will absorb the oil, reducing its amount over time. Remove the dried shrimps from the oil. Transfer the jam into a heatproof bowl to cool. Set aside. Chop the shallots and garlic to smaller pieces to aid in the frying and processing later on. The fish sauce and salt are optional in this recipe – as my dried prawns were already salty, both the fish sauce and salt were not used. ! Spread a layer on a sandwich to take it to the next level. Add the chilli to the food processor and continue to process until fine. I use red dried peppers, they are that very fragrant. My Thai chilli paste, Thai Chilli Jam or Nam Prik Pao. Thai Chilli Jam Recipe. A delicious and authentic recipe handed down from my nan. Turn off the heat. Finer paste makes for a smoother jam. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very … Stir in the pectin and boil hard, stirring constantly, for one minute. Chunky. This authentic Thai Chilli Jam is a staple food in Thai households, where it would be eaten with plain rice or spread on toast as a jam on its own, or as a flavour enhancer for other dishes. They appear to be shorter but wider than the usual Cayenne chilli (prik chee fah), and many times larger and darker than the Bird’s Eye chilli (prik ki nu). Remove the dry chillis and set aside. Your email address will not be published. The original recipe says to deep fry. Cook the garlic and shallots in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Bring to a boil over high heat, stirring occasionally, for 10 minutes. The most likely cause is that something on your server is hogging resources. Get every recipe from Dig In! See recipe. Process until fine. Used as a key ingredient in multiple Thai dishes, it adds a depth of flavour to Thai food. Carefully add the water to the sides of the pan. Immediately turn off the heat. Turn on the heat to medium-high and continue to stir until it comes to a boil. Add the shallots and fry until the fragrance is released and the shallots start to turn brown. Add Thai shrimp paste and 125ml water and continue cooking, stirring, until mixture resembles a soft jam. Process to a … Cooking Method: fried. Contact your hosting provider letting them know your web server is not completing requests. Recipes using Nam Prik Pao abound and vary, but here are some ideas that serve as a point of entry to create that complex, I-don’t-know-what-the-heck-is-in-it flavor you love so much in some Thai stir-fries, salads, and soups. Cover face with a mask before frying the chilli as it will release sharp, pungent odors when in contact with hot oils. Next, add the dried chilli to the food processor and continue to blend until well-incorporated. Jump to Recipe. Required fields are marked *. Add a tablespoon of Nam Prik Pao to every 1/2 cup of Bruno.That’s it.That’s the easiest way to start cooking with Nam Prik Pao. The most likely cause is that something on your server is hogging resources. • Add the shrimp paste to the oil in pan. Personally, I decided to add more oil to the chilli jam as it opens opportunities to use the oil in other dishes such as Tom Yum, Stirfry dishes, etc. With this process, we will have extra shallot and garlic oil for future use – a wonderful by-product of making Nam Prik Pao. The initial connection between Cloudflare's network and the origin web server timed out. Chilli jam and pork stir-fry. Remove from heat and cover to keep warm. Without washing the frying pan (as the essence of the Thai Chilli Jam is still present), add the shallot oil and turn on the heat. Carefully add tamarind water and continue to stir until it comes to a boil. Turn on the heat and bring to a boil. Add the soy sauce, fish sauce, butter and ½ cup water then bring to boil. Stir to combine well. Add the shallots, garlic and dried shrimp into a food processor. As my dried prawns are slightly salty, I found that the Thai chilli jam at the taste-test point to have sufficient balance of saltiness with the sweetness and sourness of the jam. An Error 522 means that the request was able to connect to your web server, but that the request didn't finish. Here's an authentic recipe for making Thai Chilli Jam using Guajillo Peppers. If you loved my chilli oil recipe then you'll love this chilli jam. Allow the oil to come to a small boil. Cooking Method: steamed, barbecue. This jam is essential to make the famous Tom Yam Kung soup (with shrimp) or Tom Yam Kai (with chicken), but also the salads called 'Yam', or the duck with green pepper 'pad ped bai kra prao'. Blend the ingredients to the desired granularity. Fry the dry chilli for roughly 30 seconds. Add the sugar to the pot. Continue to stir until it comes to a boil. STEP 1 Soak the dried chillies in boiling water for 10-15 minutes or until softened. Transfer the mixture to a large stainless steel saucepan. This is to avoid scalding as the steam escapes from the pan. Turn off the heat and carefully pour the oil into the bowl of chilli jam. Allow it to sizzle and bubble for a little before mixing it all up with a heatproof spoon. Cloudflare Ray ID: 607eeef90a8301d5 Your IP: 188.166.221.111 Add the garlic paste and crushed dried chilli and sauté until it develops a deep rich colour, about 5 minutes. Fry for another 30 seconds to 1 minute, or until the prawns appear dry. This paste is sweet, salty and sour - with hints of umami from the shrimp paste, but it is not spicy. For the spicy variation, add 1 cup of dried Cayenne chilli and mix with the Guajillo Peppers. Cup of dried Cayenne chilli and mix with the Guajillo peppers, (... Down from my nan as the oil in pan dried prawns to a small...., until mixture resembles a soft jam to process until fine you won ’ t be disappointed your. 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