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Nam Prik Pao (Thai Roasted Chili Jam)

A sweet, savory, and complex Thai roasted chili jam. Made by frying garlic, shallots, and dried chilies, blending them with toasted shrimp paste, and slowly caramelizing the mixture with palm sugar and tamarind.

Nam Prik Pao (Thai Roasted Chili Jam)
Prep 20 min Cook 30 min Total 110 min Level Intermediate
Serves 16

Ingredients

Aromatics and Base

  • 1 ounce Mild dried chilies (like Puya or Guajillo) — stemmed, seeded, and cut into 1-inch pieces
  • 0.25 ounce Spicy dried chilies (like Thai bird's eye) — stemmed (adjust quantity for desired heat level)
  • 1 cup Shallots — thinly sliced
  • 0.5 cup Garlic — thinly sliced
  • 0.75 cup Neutral oil (canola, vegetable, or peanut) — divided use
  • 1 tablespoon Shrimp paste (kapi) — wrapped in a small piece of foil for toasting

Seasonings

  • 4 tablespoons Palm sugar — finely chopped
  • 3 tablespoons Tamarind concentrate — adjust based on the sourness of your brand
  • 3 tablespoons Fish sauce — premium quality preferred
  • 3 tablespoons Water (optional) — to help thin the jam while cooking

Instructions

  1. Toast the shrimp paste by wrapping it tightly in a small piece of aluminum foil. Place the foil packet directly in a dry wok or skillet over medium heat. Toast for 3-5 minutes, flipping once, until very fragrant. Remove and set aside.

    ~5 min
    Toasting shrimp paste mellows its harshness and brings out a deep, roasted umami flavor.

  2. Heat the neutral oil in the wok or skillet over medium-low heat. Add the dried chilies and fry gently for 1-2 minutes until they darken slightly and become very fragrant. Do not let them burn or they will become bitter. Remove with a slotted spoon and drain on paper towels.

    ~2 min
    Watch the chilies closely; they go from perfectly toasted to burnt in seconds.

  3. In the same oil, add the sliced garlic. Fry over medium-low heat until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

    ~4 min
    Stir continuously to ensure even cooking.

  4. Add the sliced shallots to the oil. Fry until they are deep golden brown and crispy, about 5-8 minutes. Remove with a slotted spoon and drain. Turn off the heat but save the infused oil in the pan.

    ~8 min
    Shallots contain more moisture than garlic and will take longer to crisp up.

  5. In a food processor (or large mortar and pestle), combine the fried chilies, garlic, shallots, and the toasted shrimp paste. Blend or pound until a relatively smooth, thick paste forms. Add 2 tablespoons of the reserved frying oil to help it blend if necessary.

    ~5 min
    A mortar and pestle yields a more traditional, slightly rustic texture, but a food processor is much faster.

  6. Return the blended paste to the wok with about 3-4 tablespoons of the remaining infused oil. Turn the heat to medium-low.

    ~1 min
    Discard any excess infused oil, or save it for stir-frying other dishes.

  7. Add the palm sugar, tamarind concentrate, fish sauce, and water to the wok. Stir well to combine.

    ~2 min
    If the palm sugar is hard, it will melt down as the mixture heats.

  8. Simmer the mixture gently, stirring constantly, until it reduces to a thick, jam-like consistency. The oil will begin to separate from the dark, glossy paste. This should take about 5-7 minutes. Taste and adjust seasoning; it should be balanced between sweet, sour, salty, and spicy.

    ~7 min
    Be careful of splattering as the jam reduces.

  9. Remove from heat and let the chili jam cool completely before transferring to an airtight glass jar.

    ~60 min
    The jam will thicken further as it cools.
Nutrition
85
Calories
1
Protein (g)
6
Carbs (g)
7
Fat (g)
1
Sat. Fat (g)
1
Fiber (g)
4
Sugar (g)
280
Sodium (mg)
1
Cholesterol (mg)
Equipment
  • Wok or heavy-bottomed skillet
  • Slotted spoon
  • Food processor or mortar and pestle
  • Aluminum foil
Tips & Storage
  • Nam Prik Pao is essential for making authentic Tom Yum soup, Cashew Chicken, and various Thai salads.
  • If you prefer a milder jam, soak the dried chilies in warm water for 15 minutes before frying, and make sure all seeds are removed.
  • The oil layer on top acts as a natural preservative.
  • Storage: Store in a sterilized, airtight glass jar in the refrigerator for up to 3 months. Ensure there is a thin layer of oil covering the top of the jam to prevent spoilage. Always use a clean spoon when serving.
Tags
caramelized chili jam condiment dairy_free gluten_free make-ahead nut_free pantry staple roasted savory shrimp paste spicy stir-fry sauce sweet tamarind thai tom yum base traditional umami

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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