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 porcji
Cuisine: thai
Ingredients: 30 g dried red chile stemmed and deseeded; 100 g shallot peeled and roughly chopped; 30 g garlic clove peeled; 2 łyżka tamarind paste seedless; 3 łyżka palm sugar finely chopped or grated; 2 łyżka soy sauce or tamari for gluten-free; 0,5 szklanka vegetable oil; 0,25 szklanka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 8
Trudność: Średni
Na porcję: 189 kcal

Wegetariański

Informacja o alergenach: może zawierać gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

30 gdried red chile, stemmed and deseeded
100 gshallot, peeled and roughly chopped
30 ggarlic clove, peeled
2 łyżkatamarind paste, seedless
3 łyżkapalm sugar, finely chopped or grated
2 łyżkasoy sauce, or tamari for gluten-free
0,5 szklankavegetable oil
0,25 szklankawater

Sprzęt

wok · pan · food processor · skillet · airtight container

Sposób przygotowania

Krok po kroku

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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: For a smoother jam, process longer.
4
Heat the vegetable oil in a wok or large skillet over medium-low heat.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: 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.

Na porcję

Wartości odżywcze

53%Ocena

Kalorie: 189,3kcal
Białko: 1,4g
Węglowodany: 15,9g
Tłuszcz: 14,3g
Błonnik: 1,8g
Cukry: 7,5g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

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Przechowywanie

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