Nam Prik Pao (Thai Chile Jam) Recipe

Serves: 40 Save

Ingredients (9)

  • 1 3/4 ounces (50g) dried spur chiles, stemmed (see note)
  • 7 ounces (200g) shallots, cut into 1-inch pieces (about 10 small shallots)
  • 3 1/2 ounces (100g) garlic cloves, unpeeled (about 20 medium cloves from 2 heads of garlic)
  • 1/4 cup (30g) dried shrimp, medium or large size, roughly chopped if large
  • 1/4 cup (60ml) tamarind paste, plus extra as needed
  • 2 3/4 ounces (80g) palm sugar, finely chopped (about 3 tablespoons; see note), plus extra as needed
  • 3 tablespoons plus 1 teaspoon (50ml) fish sauce, plus extra as needed
  • 1 teaspoon (5g) fermented shrimp paste, such as Tra Chang (optional)
  • 3/4 cup (180ml) neutral oil, such as vegetable or safflower, divided


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