Nam Prik Pao (Thai Chili Jam)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure good ventilation as the chiles will release strong fumes.

2. 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.

   Ongeveer 7 min

3. 3

   Once cooled, combine the roasted chiles, shallots, and garlic in a food processor or mortar and pestle. Process until a coarse paste forms.

   Ongeveer 5 min

   Tip van de kok: For a smoother jam, process longer.

4. 4

   Heat the vegetable oil in a wok or large skillet over medium-low heat.

   Ongeveer 1 min

5. 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.

   Ongeveer 15 min

   Tip van de kok: Lower the heat if the paste starts to brown too quickly.

6. 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.

   Ongeveer 7 min

   Tip van de kok: Taste and adjust seasoning if needed; add more palm sugar for sweetness, tamarind for sourness, or soy sauce for saltiness.

7. 7

   Remove from heat and let the nam prik pao cool completely before transferring to an airtight container.