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.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.