How to Prepare Perfect 🌶️ Teddy's Nam Prik Pao (Chili Jam)

🌶️ Teddy's Nam Prik Pao (Chili Jam). It's Thai nam prik pao and it's a condiment we use for making tom yum soup, stir-fries as a dip or even spread on some toast. Thai roasted chilli jam or nam prik pao. If you're serious about Thai cooking then you need to be able to cook this one guys and I'm going to show you how.

Nam Prik Pao (RTGS: nam phrik phao), น้ำพริกเผา, is one of the most — if not the most — versatile composite ingredients in Thai cooking that I can think of. It is intense and complex, but not in an in-your-face kind of way; it also features pretty much all of the tastes associated with traditional Thai food. Nam prik pao is also used as a dip (e.g. for pork rinds) and a spread - although to be honest, I've generally been too wimpy to use it as anything other than a flavouring in Thai dishes! You can have 🌶️ Teddy's Nam Prik Pao (Chili Jam) using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of 🌶️ Teddy's Nam Prik Pao (Chili Jam)

1. Prepare of □ Nam Prik Pao ingredients:.
2. It's 1 cup of dried chilies.
3. You need 1/2 cup of halved shallots (6–12 pcs).
4. It's 1/2 cup of peeled garlic (15-20 cloves).
5. Prepare 1/2 cup of dried shrimp.
6. You need 1 tbsp of shrimp paste or a slice 2"x 1".
7. Prepare of □ 1/2 cup of organic canola oil.
8. Prepare of □ Seasoning:.
9. Prepare 1/4 cup of date sugar.
10. Prepare 1 tbsp of palm sugar.
11. You need 1 tsp of salt.
12. You need 1 tbsp of fish sauce.
13. You need 1/4 cup of asam water (from 1 tbsp of tamarind paste + water).

That said, a little of it mixed with vegan sour cream on top of baked potatoes works really well. The chilis used in this version of Nam Prik Pao are spicy Thai chilis. They are about the length of my hand, from wrist to the tip of my pointer finger. Dried long chilis will work as a substitute, but they do not need to be roasted before being used in the recipe, and you will need to double the amount to about.

🌶️ Teddy's Nam Prik Pao (Chili Jam) step by step

1. 1. Toast all Nam Prik Pao ingredients one by one to remove moisture or until fragrant and dark. Start with dried chilies..
2. 2. If available, use a coffee grinder to grind up dried shrimp and chilies separately to a fine powder. Then transfer all Nam Prik Pao ingredients in a food processor and blend with oil until a gritty paste..
3. 3. Fry the resulting paste on medium heat while stirring. Add date sugar, palm sugar and salt. Cook for 20 mins until darkened..
4. 4. Add asam water and fish sauce. Stir, taste and adjust. Let water evaporate (about 5 mins). Cool and keep in the fridge..

The sweet, savory, and spicy condiment called Nam prik pao is the classic garnish for guay tiew tom yum goong, but it's too good to be relegated to a single use. Thai cooks also use it on fried eggs, noodles, and white rice; in stir-fries;. If dried chilies feel dusty, dunk them for just a few seconds in cold water and dry them off on paper towel. Cut them into large chunks with scissors and remove the seeds and pith to reduce spiciness. If you want a spicier chili paste, you can leave some of the seeds in.