SauceSide Dish

Nam Prik Pao (Thai Chili Jam)

Name: Nam Prik Pao (Thai Chili Jam)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: thai
Ingredients: 30 g dried red chile stemmed and deseeded; 100 g shallot peeled and roughly chopped; 30 g garlic clove peeled; 2 tbsp tamarind paste seedless; 3 tbsp palm sugar finely chopped or grated; 2 tbsp soy sauce or tamari for gluten-free; 0.5 cup vegetable oil; 0.25 cup water

This vegan version of Thai chili jam offers a rich, smoky, sweet, and spicy flavor profile. It's incredibly versatile, perfect as a dipping sauce, stir-fry base, or spread. The deep umami comes from roasted chilies and shallots, balanced with palm sugar and tamarind.

An original recipe by Forkin

Total time: 50 min
Serves: 8
Difficulty: Medium
Per serving: 189 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 gdried red chile, stemmed and deseeded
100 gshallot, peeled and roughly chopped
30 ggarlic clove, peeled
2 tbsptamarind paste, seedless
3 tbsppalm sugar, finely chopped or grated
2 tbspsoy sauce, or tamari for gluten-free
0.5 cupvegetable oil
0.25 cupwater

Equipment

wok · pan · food processor · skillet · airtight container

The method

Step by step

1
Begin by dry-roasting the dried red chiles in a pan over medium heat for about 3-5 minutes until fragrant and slightly darkened, being careful not to burn them. Set aside to cool.
About 5 min
Cook’s note: Ensure good ventilation as the chiles will release strong fumes.
2
In the same pan, dry-roast the shallots and garlic cloves over medium heat until softened and lightly charred, about 5-7 minutes. Stir occasionally to ensure even cooking.
About 7 min
3
Once cooled, combine the roasted chiles, shallots, and garlic in a food processor or mortar and pestle. Process until a coarse paste forms.
About 5 min
Cook’s note: For a smoother jam, process longer.
4
Heat the vegetable oil in a wok or large skillet over medium-low heat.
About 1 min
5
Add the chile-shallot-garlic paste to the hot oil and stir-fry gently for 10-15 minutes, stirring constantly to prevent burning. The paste should darken slightly and become very fragrant.
About 15 min
Cook’s note: Lower the heat if the paste starts to brown too quickly.
6
Stir in the tamarind paste, palm sugar, soy sauce, and water. Continue to cook, stirring frequently, until the palm sugar has fully dissolved and the jam thickens to a rich, glossy consistency, about 5-7 minutes.
About 7 min
Cook’s note: Taste and adjust seasoning if needed; add more palm sugar for sweetness, tamarind for sourness, or soy sauce for saltiness.
7
Remove from heat and let the nam prik pao cool completely before transferring to an airtight container.

Per serving

Nutrition

53%Score

Calories: 189.3kcal
Protein: 1.4g
Carbs: 15.9g
Fat: 14.3g
Fibre: 1.8g
Sugar: 7.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the nam prik pao in an airtight container in the refrigerator.