Chilli Jam (Thai Nam Prik Pao)

Thai Roasted Chilli Jam is the little known condiment that you need to make the best Thai tom yum soup, spicy stir-fries and more.

12 large dried red chillies
2 Tbsp. dried shrimp (about 0.7 oz / 20 g)
12 cloves garlic, roughly chopped
6 small Asian red shallots, roughly chopped
2 Tbsp. tamarind concentrate
1 Tbsp. fish sauce
3 oz palm sugar, finely shaved (80 g)
¼ tsp. shrimp paste
¼ cup vegetable oil

Cut the chillies in half and empty out as many of the seeds as possible. Discard the seeds. Use scissors to cut the chillies into small pieces. Cook the chillies in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Transfer the chillies to a coffee grinder and grind to a fine powder. Set aside for later.

Place the dried shrimp in the coffee grinder and grind until fine and fluffy. Set aside for later.

Cook the garlic and shallots in a dry wok or frying pan over medium-high heat until just starting to char at the edges. Then transfer the garlic and shallots to a food processor. Add the chilli powder, dried shrimp, tamarind, fish sauce, palm sugar and shrimp paste. Process to a fine jam consistency. Add a little bit of oil if the mixture is too dry for your food processor to blend properly.

Heat the vegetable oil in a wok or frying pan over medium heat. Add the chilli paste and cook for about 10 minutes being careful to monitor the heat so the paste doesn’t burn. Also, keep stirring the mixture. Once the paste is a deep dark colour and a jammy consistency, transfer to a jar. The jam can be used straight away or stored in the fridge for up to 6 months.

Makes 1 cup.