About this component
A dark, sweet-smoky roasted chili jam that gives tom yum its signature depth and color, and that Thai cooks stir into stir-fries or spread on toast. Its flavor comes entirely from patient toasting.
Component facts
- Yield
- About 1 cup (240 ml)
- Prep
- 35 minutes
- Heat
- Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 10–12 dried red chiles, stemmed and seeded
- 1/2 cup (75 g) shallots, sliced
- 1/3 cup (45 g) garlic cloves
- 3 tbsp (45 ml) neutral oil, plus more as needed
- 2 tbsp (30 g) palm sugar
- 1–2 tbsp (15–30 ml) tamarind concentrate
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (8 g) dried shrimp, soaked (optional)
Method
- Fry shallots and garlic separately in oil over medium heat until deeply golden; drain, reserving oil.
- Fry the dried chiles briefly until fragrant and a shade darker; do not burn.
- Pound or blend chiles, fried shallots, garlic and soaked dried shrimp into a paste.
- Return the paste to the pan with the reserved oil; add palm sugar, tamarind and fish sauce.
- Cook over low heat, stirring, 8–10 minutes until dark, glossy and jam-like.
Notes from the book
- Balancing
- Aim for a balance of smoky-sweet and gently sour; loosen with a little more oil if too stiff.
- Substitutions
- Omit dried shrimp for a pescatarian-free version (flavor is lighter); add a little smoked paprika for color only.
- Storage and food safety
- Refrigerate topped with a thin film of oil up to 1 month. Watch for mold; discard if in doubt.
Pairs with in this book
Stir-fries needing depth; Spread for toast & rice.
The Complete Edition
Nam Prik Pao (Roasted Chili Paste) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Thailand chapter it belongs to.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now